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…
More Recipe Inspiration
Tuna Poke with Dashwood Pinot Gris
BBQ Crayfish with Grove Mill Sauvignon Blanc
