Everyone has their favorite Elegant Holiday Turkey and Wine Pairings, but we have a great Holiday turkey preparation for you. You may prefer deep-fried, slathered in butter or simply salted and peppered; but I urge you to consider this simple, elegant twist on a holiday staple. Roasting your bird with fresh herbs like thyme and keeping it moist with a good veggie broth and shallot gravy, will result in a succulent, flavorful main dish with a delightful smell that will fill your whole house. With a show-stopper like this, you have to pair your wines accordingly. What you drink can actually alter the taste of your turkey, so be wise with your pairings! Holiday turkey, as a rule is notoriously tricky to pair. Don’t worry, we’ve got your dark-meat lovers covered with a seriously robust cabernet-The Bondsman. This full-bodied behemoth will bring out all of the richness of the dark side of your bird. Prefer the white meat? Just go with a light-bodied Pinot Noir, like Porter and Plot, both from Club W.
Herb Roasted Turkey
1 10-12 pound fresh turkey, with the neck, heart and gizzard removed
2 whole shallots
3 sprigs fresh thyme
2 cups vegetable broth
1. Roughly an hour before you want to put your turkey in the oven, remove it from the refrigerator and remove the neck, heart and gizzard. Preheat the oven to 325℉.
2. Place the turkey breast-side up on a plastic cutting board or in the roasting pan to allow it to warm up a bit.
3. Ensure that your oven rack is in the bottom third of your oven. Rub the turkey with some salt and pepper and then a good coating of olive oil. Place the whole shallots and the thyme sprigs in the cavity of the turkey. Settle the bird in the roasting pan, breast side up.
4. Pour two cups of vegetable broth into the roasting pan, tent the roasting pan with aluminum foil and place the turkey in the oven. Roast the turkey for 2 hours.
5. Remove the aluminum foil and baste with the drippings.
6. Increase the oven temperature to 425℉ and continue to roast the turkey until it reaches 165℉ in both the thigh and breast. This should take roughly another hour.
7. Remove the rack and turkey and transfer it to a clean cutting board.
8. Tent the turkey with aluminum foil once again and let it rest for at least 20 minutes before serving.
*Recipe courtesy of Thanksgiving.com