Texas wines make impressive showing at the competitive TexSom International Wine Awards No one was playing favorites here: The TexSom competition, which carries huge cred, looks at wines from around the world, but Texas still aced seven gold medals.Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99! Chicken and Red Wine Sauce Quick Chicken And Wine Chicken Cordon Bleu II Baked Pork Chops I Amazing Pork Tenderloin in the Slow Cooker Best Marinara Sauce Yet Shrimp Lemon Pepper Linguini Italian Sausage, Peppers, and Onions Filet Mignon with Rich Balsamic Glaze Slow Cooker Beef Stew IV Asian Beef with Snow Peas Beef Tenderloin With Roasted Shallots Angel Hair Pasta with Shrimp and BasilBraised Turkey3 hoursBrined Turkey15 minutesSummer Brined Turkey3 hours 30 minutesBasic Braised TurkeyAbout 3 hoursEgg Lemon Soup With Turkey15 minutesRoast Turkey Breast With Ribs1 hour 15 minutesDudhi Kofta Curry (Indian Squash Dumplings)1 hour 45 minutesEastern North Carolina Fish Stew1 hourPumpkin FlanAbout 2 hours, plus chillingMeatloaf With Moroccan SpicesAbout 2 hours 30 minutesSugar Snap Pea Salad With Calabrian Pepper and Fennel30 minutesRoman-Style Spring Lamb With Fresh Sugar Snap Pea Salad1 1/2 hours

Andrew Scrivani for The New York Times This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. best italian wine in usaAllow two days for the bird to season before roasting.best wine to go with pizza Two days before serving, rinse turkey and pat dry. what kind of wine is best with turkeyRub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.

Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature. Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird. Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper. Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns. When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone.

It should be at about 160 degrees. When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes. Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy. Splayed Turkey With Herbs Rosemary and Citrus Turkey for a Crowd Chicken With 40 Cloves of Garlic 1 hour 40 minutes How to Cook Asparagus How to Make Cocktails How to Make Soup How to Cook EggsGround turkey can be a welcome alternative to red meat. Lean ground turkey is often used in healthy meals, and any selection of this protein can provide a great base for strong flavors in a dish. Try using ground turkey in a traditionally beef-centric dish like shepherd’s pie, or make turkey the star in a stir-fry or wrap.

For more recipe inspiration, read on to discover our favorite ground turkey dishes. Spicy Turkey Meatballs and Spaghetti (pictured above) Ina Garten uses three different proteins for her meatballs: ground turkey, prosciutto and sweet Italian pork. Worried that homemade spaghetti and meatballs is too time-intensive? Ina uses jarred marinara sauce to cut back on prep time. Preparing all the fixings for an awesome taco and letting guests pick and choose their favorites is a great way to make sure everyone’s satisfied. Rachael Ray’s version features two quick fillings, including one made with ground turkey and smoky chipotles in adobo. Ina’s juicy and flavorful meatloaf can feed a crowd, but you won’t mind if you have leftovers: It can be enjoyed hot, at room temperature or even cold in a sandwich. Melissa d’Arabian knows that being healthy doesn’t have to mean sacrificing taste. These light lettuce wraps are filled with bold flavors like soy sauce and rice wine vinegar, and they’re topped with honey-mustard-Sriracha sauce.

Don’t forget to serve them with fresh veggies like carrots and bean sprouts for added crunch. Try this alternative to a British classic. These single-serving shepherd’s pies are a quick way to make a complete meal; they’re filled with meat, carrots, peas and cheesy scallion mashed potatoes. “Poultry is a perfect canvas for many big flavors,” says Bobby Flay of his healthy turkey burger recipe. “And this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger.” Guy Fieri packs these peppers with ingredients like kale, quinoa and lean ground turkey, so you get your greens, protein and grains all in one easy dish. He adds a crispy Parmesan topping and serves the peppers with a homemade Roasted Tomatillo Avocado Sauce for even more depth of flavor. This easy-to-make chili recipe from Food Network Kitchen is made in one pot, which means cleanup can be done in a flash. Even more good news: It will be ready to enjoy in just 35 minutes.