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Turkey with brine, stuffing and pan gravy paired with Te Kairanga Pinot Noir

Turkey with brine, stuffing and pan gravy paired with Te Kairanga Pinot Noir. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.

Recipe serves 6 - 8

Ingredients:
1 Whole turkey ( 5kg)
Chopped neck of turkey
Olive oil, as req
Flaky salt and cracked pepper
2 Onions peeled and chopped
2 Carrots peeled and chopped
2 stalks celery, chopped
6 stalks rosemary, 20 stalks thyme
1 bottle Riesling
500ml Pinot noir wine
4 Tbsp butter, softened
¼ C Corn flour
Water as req
Manuka honey or maple syrup to taste
Brine, see below
Stuffing, see below
  
Pre heat oven 160 degrees C.
Remove turkey from brine and pat dry, place stuffing into the turkey and bring the legs together tie with some string.
Cut onions, carrots and celery. Heat 2 large pans and add a little oil to each and brown off the carrots and onions, place into a roasting tray with celery, chopped neck and most of the herbs, Place turkey on top and rub with butter, drizzle with olive oil and season with flaky salt and some herbs and place into the oven. Pour in some Riesling to start the coking process and to assist with keeping the turkey moist while cooking. Allow to cook for 1.5 hours and add more wine. Continue to cook for 3-4 hours and it has reached 75 degrees C at the thickest part of the thigh. Remove from tray once done and place on board to rest for 30 minutes.
While turkey is resting make gravy by heating tray with vegetables and liquid, add red wine and allow to boil. Add the corn flour diluted with a little water and mix in, adjust seasoning and add more water if required to thin down liquid, season with flaky salt and honey or maple syrup if desired. Pass through fine sieve to remove solids, thin as necessary and serve hot. 

Brine:
1 C Brown sugar
1 ¼ C Salt
1 Tbsp black pepper corns
2 Tbsp caraway seeds
1 Tbsp cloves
10 Bay leaves fresh & 10 stalk rosemary
1 Lemon, zest and juice of
1 Onion, peeled and sliced thinly
3 Cloves garlic, crushed
1Ltr boiling water
5Ltr water

Dissolve salt and sugar in boiling water, add all other ingredients and allow to cool
Place into a suitable plastic container and submerge turkey into brine and weigh down with a plate and leave for 24 hours, turning over if necessary
A large pot ids great for this!

Stuffing:
2 Onions, peeled and diced fine
2 Cloves garlic, fine chop
250g Bacon, chopped
100g Butter
1 Loaf fruit bread, crumbled
¼ Cup walnuts roughly chopped
1 Tbsp thyme chopped
½ Cup Parsley, chopped
3 Eggs
Canola oil as req
Salt and cracked black pepper as req

Heat a little canola oil and add butter and melt. Add onion and garlic and sweat for 4 minutes, add bacon and allow to cook for an additional 1 minute, add all crumbled bread, nuts, herbs and then remove from the heat and mix in the eggs to bind and finally season with flaky salt
Season to taste and place into cavity of turkey before tying legs.  

Watch the step by step video here

Te Kairanga Estate Pinot Noir 2018
Te Kairanga Estate Pinot Noir 2018

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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