the best wine with turkey

White Wine Braised Turkey Legs Recipe Here's how to avoid the fight for the turkey legs at Thanksgiving: Just serve legs. The best part of a dinner party is being a guest. And sure, being a host darting in and out of the kitchen is great and all, but wouldn’t you rather be out mingling and enjoying a glass of something? Food writer and recipe developer Meredith Steele takes the grunt work out of entertaining with her new book, a collection of recipes designed to keep you at the party. Everyone fights over the turkey legs, so I never fail with this foolproof recipe. These fall-off-the-bone tender turkey legs are incredibly simple to make and just require an overnight dry brine (optional but amazing), a quick sear and a few hours in the oven. With delicate flavors of pink peppercorn, coriander and orange zest, this recipe is irresistible. Suggested Pairing: Chenin Blanc or Riesling if you want white; keep it dry to off-dry. For reds, Cru Beaujolais (best crus are Fleurie, Morgon, Brouilly, Julienas or Moulin-a-vent), Pinot Noir or Spanish Garnacha are light enough to not overpower.
Beer: Saisons, farmhouse ales, lagers, wheat beers or even a Belgian Wild Ale will pair nicely. Reprinted with permission from Effortless Entertaining Cookbookbest rose wines 2015 uk For the turkey legswhere can i buy vegan wine In a skillet, toast black and pink peppercorns, coriander seeds, anise and bay leaves over medium heat until fragrant, about 3 minutes. best wine making sugarTransfer to a coffee grinder or food processor and process until fine. You can alternatively place in a plastic food-safe bag and crush with a mallet or rolling pin until coarse. Combine with salt, sugar and orange zest. Rub mixture over the turkey and place in glass dish and cover with plastic wrap. Preheat oven to 325ºF (165ºC). Rinse the turkey legs completely with water and pat dry with paper towels.
In a roasting pan or large heavy-bottomed pot large enough to hold the turkey, heat oil over high heat. Sear the turkey until golden, about 3 minutes a side. Remove turkey and add leeks, carrots and garlic; sauté for 2 minutes or until lightly browned and remove. Add wine and bring to a boil. Simmer until reduced by half then add the chicken stock, turkey (skin side up) and vegetables; bring to a boil. Immediately cover with foil or lid and place in the oven. Braise for 2 hours, or until the turkey is tender and falling off the bone, then remove the lid and allow to cook for another 15 minutes to allow the skin to slightly crisp. Strain the pan juices from the vegetables and serve as a sauce alongside the turkey legs. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday.Check your email for a confirmation link.Check your email for a confirmation link. The best way to cook up a juicy turkey is... with a pillowcase! Mississippi Delta native Elizabeth Heiskell of the Debutante Farmer blog shares a unique method of cooking that's guaranteed to keep your turkey juicy and moist.
1 12-15 pound turkey 2 cups of red wine 2 tablespoons parsley plus 1 large handful 1 onion, roughly chopped 8 strips smoked bacon 1 1/2 cups chicken broth Wash turkey and remove giblets, neck, and anything else in it. Stuff the cavity with the onion, celery, lemon and handful of parsley. Coat it with 1 stick of softened butter, and liberally salt and pepper the entire bird. Cut a white cotton sheet or pillowcase into a square big enough to wrap the entire turkey. Using a "V" shaped rack and roasted pan, place the cloth over the rack and put 4 strips of smoked bacon on the cloth. Place the turkey breast-side down on top of the bacon, put 4 strips on top of turkey, and fold the cloth up over the turkey so it is fully covered. Completely saturate the pillowcase and turkey with the red wine and 1 cup of chicken broth. This is very important! Then add the peppercorns, parsley, bay leaves, and thyme to the bottom of the roasting pan. Place the turkey into a 500-degree oven and roast for 20 minutes.
In a sauté pan, melt 2 sticks of butter with 1 teaspoon each of salt and pepper and ½ cup chicken broth. After the turkey has roasted 20 minutes, liberally baste the turkey with the butter mixture. Again, make sure the entire cloth around the bird is saturated. Turn the oven to 300 degrees and continue roasting until a meat thermometer registers 170 degrees in the breast and 180 degrees in the thigh. Baste the turkey every hour with pan juices, making sure the pillowcase remains saturated. If the pan dries, pour in equal parts red wine and chicken broth. Fifteen to 20 minutes before roasting time is up, remove the cloth and flip the turkey over so that the breast side is up. Brush the breast with melted butter so the skin will crisp and brown. Once the turkey is ready, remove the bird to a warm platter. 2 cups juices from turkey pan 2 tablespoons softened butter Salt and pepper to taste Red wine, if needed 2 tablespoons all-purpose flour Strain the juices left in the roasting pan.
If necessary, add enough red wine to make at least 2 cups of liquid. Then pour it back into the pan. Place the pan over medium heat and use a wooden spoon to scrape the brown bits from the bottom of the pan. Blend softened butter and all-purpose flour to make a paste. Whisk into roasting pan and bring to a simmer. Continue to whisk until thick. Taste to adjust salt and pepper. Hopping around the city last week as I did my Thanksgiving wine shopping, I couldn't help but be reminded what a great time it is to be a wine lover in Houston. These days, as the city continues to become one of the top destinations in the U.S. for fine wine -- driving value and broadening the spectrum of wines that are available -- the choices and bargains are seemingly endless.It wasn't always like this. In fact, when I moved to Texas five years ago, Houston had one of the most dismal wine scenes in the nation.But thanks to an ever increasing number of independent importers and distributors and a sense of competition that has sparked new life in the old guard among Texas wine purveyors, we are experiencing -- yes, I know I've said it before but it's worth saying again -- a true wine revolution (and this comes from someone who travels and works regularly in markets across the U.S.
, including New York and San Francisco, the leading destinations in the country).This year, I did all of my Thanksgiving wine shopping at the Houston Wine Merchant -- my favorite retailer in the city, also experiencing a revival of sorts thanks to buyer Antonio Gianola -- and Spec's, where I found some of my greatest values.I'm really loving the current selection at the behemoth Spec's family (which includes Richard's). And the prices are the lowest in town (especially if you pay cash). But you have to pay close attention to vintages: In many instances at the mothership Spec's on Smith Street, I was thrilled to find some of my top picks, only to be disappointed when I discovered that the vintage was not a current release (this happened in the case of the Bonny Doon Vin Gris de Cigare, one of my all-time favorite Thanksgiving wines; Spec's still had the 2010 on the shelves, a wine that should have been drunk two years ago).Note: The wines below are listed in no particular order.Pewsey Vale 2001 Dry Riesling Eden Valley (dry white, Houston Wine Merchant, under $20)I was blown away by the depth of this Australian wine and its extreme value when I tasted it a month ago.
Classic dry Riesling with the acidity you need for the crazy panorama of flavors that happen at the Thanksgiving feast.Robert Sinskey Vineyards 2012 Vin Gris of Pinot Noir Los Carneros (dry rosé, Spec's, under $30)Wonderful balance and lovely elegance in this California rosé from Pinot Noir by one of the pioneers of chemical-free farming there. Thanks to its versatility, dry rosé like this is always going to be my top pick for Thanksgiving.Campogiovanni 2010 Rosso di Montalcino (dry red, Spec's, under $25)Sangiovese, with its zinging acidity and classic plum and red-fruit flavors, is another perennial favorite for Thanksgiving. Leading quality-price-ratio producer Campogiovanni reliably delivers a fresh, clean expression of this food-friendly Italian red grape.Domaine de la Cabasse 2011 Côtes du Rhône Village Les Primevères (dry white, Spec's, under $15)This blend of Grenache Blanc, Roussanne, Viognier and Clairette Grenache had me at hello: The aroma of the wine was so fresh and rich that I couldn't wait to put it into my mouth.
And it's definitely the best value on my list (around $14 if you pay cash/debit).ARPEPE 2010 Rosso di Valtellina (dry red, Spec's, under $40)Both of my reds this year are from Italy. In my view of the world, there's no other country that offers such great value for the food-friendliness and approachability of the wine. This one has just made it to Texas for the first time, and it's one of the most-talked about wineries in the country right now. Impressive elegance and lovely berry fruit and spice (cinnamon) flavors.Ca' dei Zago N[on] V[intage] Prosecco Col Fondo (dry gently sparkling white, Houston Wine Merchant, under $25)This is another new arrival from Italy, a Prosecco aged on its lees (sediment) and undisgorged before bottling. Slightly cloudy, this wine has a wonderful saltiness that makes it go well with nearly all the Thanksgiving classics (definitely the sexiest wine on my list).Taittinger N[on] V[intage] Champagne Brut La Française (dry sparkling white, Spec's, around $40)At our house, Champagne is welcomed anytime.