MARINATE TURKEY WITH WINE RECIPES

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TURKEY MARINADE WITH WINE - RECIPE | TASTYCRAZE.COM



Turkey Marinade with Wine - Recipe | Tastycraze.com image

Turkey is not like chicken, it needs a special treatment and a special marinade

Provided by Nadia Galinova

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 14

white wine - 5 cups(1 liter), or beer
vinegar - 1 cup (200 ml)
onion - 1 onion
carrots - 1 piece
celery - 1/2 head
parsnip - 1 root
parsley roots - 1 - 2 pieces
garlic - 2 - 8 cloves
bay leaf - 2 pieces
black pepper - 8 grains
pimento
cloves
cinnamon - 1 stick
salt - by taste

Steps:

  • Mix the wine and vinegar in a pot.
  • Add all the spices and coarsely chopped vegetables and roots.
  • Put everything to a boil for 15-20 minutes.
  • Strain the cooked marinade through a strainer and leave it to cool.
  • You can use the vegetables for soup.
  • Soak a whole turkey in it, but it can also cut into portions.
  • Leave it in a cool place for 24 hours, at least 1 night.
  • Then strain the turkey meat and cook it.

WHITE WINE BASTED TURKEY RECIPE - FOOD.COM



White Wine Basted Turkey Recipe - Food.com image

Make and share this White Wine Basted Turkey recipe from Food.com.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (20 lb) fresh turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter, melted,plus
4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle dry white wine
2 teaspoons salt
2 teaspoons fresh ground black pepper
classic prepared stuffing
1 cup dry red wine or 1 cup white wine, for gravy (optional)
giblet stock

Steps:

  • Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
  • For step-by-step photos, see our Roast Turkey and Gravy feature.
  • Rinse turkey with cool water, and dry with paper towels.
  • Let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven.
  • Heat oven to 450°.
  • Combine melted butter and white wine in a bowl.
  • Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
  • Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
  • Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
  • Fold wing tips under turkey.
  • Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
  • (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
  • Fold neck flap under, and secure with toothpicks.
  • Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
  • Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
  • Place turkey, legs first, in oven.
  • Cook for 30 minutes.
  • Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
  • Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
  • Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth.
  • Turn roasting pan so that the breast is facing the back of the oven.
  • Baste turkey with pan juices.
  • If there are not enough juices, continue to use butter and wine.
  • The skin gets fragile as it browns, so baste carefully.
  • Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
  • Do not poke into a bone.
  • The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
  • The breast does not need to be checked for temperature.
  • If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
  • Meanwhile, make the gravy.
  • Pour all the pan juices into a glass measuring cup.
  • Let stand until grease rises to the surface, about 10 minutes, then skim it off.
  • Meanwhile, place roasting pan over medium-high heat.
  • Add 1 cup dry red or white wine, or water, to the pan.
  • Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
  • Add giblet stock to pan.
  • Stir well, and bring back to a boil.
  • Cook until liquid has reduced by half, about 10 minutes.
  • Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
  • You will have about 2 1/2 cups of gravy.
  • Season to taste, strain into a warm gravy boat, and serve with turkey.

Nutrition Facts : Calories 1516.4, FatContent 87.5, SaturatedFatContent 34.1, CholesterolContent 585.7, SodiumContent 887.1, CarbohydrateContent 2.4, FiberContent 0.1, SugarContent 0.7, ProteinContent 154.9

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