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ROAST TURKEY
with Brine, Stuffing and Gravy
paired with Te Kairanga Pinot Noir

Watch the step by step video here

Serves 6 - 8

INGREDIENTS
1 whole turkey (5kg)
Chopped neck of turkey
Olive oil, as required 
Flaky salt and cracked pepper
2 onions peeled and chopped
2 carrots peeled and chopped
2 stalks of celery, chopped
6 stalks of rosemary 
20 stalks of thyme
1 bottle of riesling
4 Tbsp butter, softened
Water as required 
Brine, see below
Stuffing, see below
Gravy, see below

Brine 
1 Cup brown sugar
1 ¼ Cup salt
1 Tbsp black pepper corns
2 Tbsp caraway seeds
1 Tbsp cloves
10 fresh bay leaves
10 rosemary stalks 
1 lemon, zested and juiced 
1 onion, peeled and sliced thinly
3 cloves garlic, crushed
1L boiling water
5L water

Stuffing
2 onions, peeled and diced fine
2 cloves garlic, finely chop
250g bacon, chopped
100g butter
1 loaf of fruit bread, crumbled
¼ Cup walnuts, roughly chopped
1 Tbsp thyme, chopped
½ Cup parsley, chopped
3 eggs
Canola or olive oil as required 
Salt and cracked black pepper as required 

Gravy
500ml Pinot Noir
1/4 Cup cornflour dissolved in water
Maple syrup or Manuka honey to taste 

Click here for the Brine Video
Click here for the Gravy Video

PERFECT WITH…

TE KAIRANGA <br> Estate Pinot Noir 2018 <br> <i> 6 Bottles </i>
TE KAIRANGA <br> Estate Pinot Noir 2018 <br> <i> 6 Bottles </i>

Te Kairanga Estate Pinot Noir 2018 6 Bottles

$150

Te Kairanga Estate Pinot Noir 2018 is richly coloured and delightfully fragrant. Vibrant bramble, wild berry and spice with hints of earthiness fill the nose. The palate is full and velvety with a long finish.

Winemaker: John Kavanagh            Region: Martinborough

More info and tasting notes for this wine here 

Awards & Accolades:
91 Points, Wine Orbit August 2019

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