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

Watch the step by step video here

Serves 6 - 8

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

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

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 

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

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