Marianne Martinez
Wine is a common ingredient used in cooking turkey, and it can be added to the turkey pan. There are several ways to cook turkey with wine, including injecting the wine into the turkey, marinating the turkey in wine, or using a cheesecloth soaked in wine and melted butter to baste the turkey. Wine can also be added directly to the pan to create a flavourful gravy. When cooking with wine, it is important to consider the type of wine being used, as well as the cooking temperature and time to ensure the turkey is cooked properly.
| Characteristics | Values |
|---|---|
| Wine used | Red wine, White wine |
| Wine container | Bottle |
| Wine quantity | 1/3 of the bottle, 1/2 cup, or whole bottle |
| Purpose | To add flavour, keep meat moist, make gravy |
| Gravy ingredients | Wine, flour, broth, drippings, water, starch, herbs |
| Turkey preparation | Brining, marinating, stuffing, basting, roasting |
| Roasting temperature | 325°F-475°F |
| Roasting time | 12-20 minutes per pound, 30 minutes, 2 hours |
| Resting time | 20-30 minutes |
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What You'll Learn
Using wine in turkey gravy
Wine is a great ingredient to use in turkey gravy, as it adds acidity and brightness to the pan drippings, and helps keep the meat moist while cooking. Using wine in turkey gravy is straightforward and easy, and it gives the gravy a great flavour. Here is a step-by-step guide to making delicious wine-infused turkey gravy:
Preparation
Before roasting the turkey, prepare the marinade. Mix soy sauce and white wine together, and inject it all over the turkey. You can also fill the cavity with stuffing, or a mixture of fresh herbs, such as sage, thyme, and rosemary. Additionally, you can add the juice of one orange, dried garlic flakes, and herbs under the skin, and put the orange inside the turkey.
Cooking the Turkey
Place the turkey in a roasting pan, breast-side up. Tie the legs loosely together and tuck the wings under the turkey. Preheat the oven to 400-475°F, and roast the turkey for about 20 minutes per pound, or until the internal temperature reaches 165-180°F. During the cooking process, you can baste the turkey with a mixture of wine and butter, or simply with the pan drippings.
Making the Gravy
After removing the turkey from the oven, let it rest for about 30 minutes. During this time, you can use the pan drippings to make the gravy. If you used a cheesecloth, remove it and strain the drippings into a saucepan. Place the saucepan over medium heat, and add wine to the pan drippings. Bring the mixture to a boil, and cook for about 3 minutes, stirring to pick up all the brown bits in the pan. You can also add strained giblet broth and continue boiling until the liquid is rich and intense in flavour.
Thickening the Gravy
To thicken the gravy, you can use flour or cornstarch. If using flour, put 1- or 2 tablespoons of flour in a tall glass and gradually beat in 1/2 cup of cold water until smooth. If using cornstarch, whisk it with 1/3 cup of water in a small bowl. Once the broth and juices in the saucepan have reduced by half, whisk the flour or cornstarch mixture into the boiling liquid. Continue boiling and stirring for about 5 minutes, or until the gravy has slightly thickened and there is no raw flour taste.
Serving the Gravy
Taste the gravy and adjust the seasonings to your liking. Set it over low heat and serve it with the roasted turkey. Any extra gravy can be stored in the fridge for about a week. To reheat, simply place it in a saucepan over low heat, adding a touch of water or stock to regain its original consistency.
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Wine basting a turkey
Meanwhile, add vegetable scraps to the saucepan with the turkey neck, cover with water, and bring to a boil. You can also make broth by adding the neck and some vegetable scraps to a saucepan, covering them with water, and cooking for a few hours. Use this broth in the gravy, if needed, and other side dishes.
After 40 minutes, remove the turkey from the oven and baste it with a mixture of white wine and melted butter. You can also add some orange juice, dried garlic flakes, and herbs under the skin and put an orange inside the turkey. Cover the turkey with a cheesecloth soaked in wine and butter and let it roast for another 30 minutes. Baste the turkey with the remaining butter and wine mixture.
After two hours, gently remove the cheesecloth and continue to baste the turkey with the drippings or butter and wine. Roast for another 60 minutes, until the temperature in the thigh reaches 180 degrees Fahrenheit. Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.
To make the gravy, strain the drippings from the roasting pan into a large pot or saucepan and set it over medium heat. Bring the pan juices to a boil and add half a cup of white wine. Cook for about three minutes, stirring with a wooden spatula to scrape up all the brown bits in the pan. Then, stir in the strained giblet broth and boil for another three minutes, or until the liquid is rich and tasty. To thicken the gravy, gradually beat in some flour mixed with cold water until smooth, and whisk this mixture into the boiling liquid. Boil and stir for about five minutes, or until the gravy is slightly thickened.
Enjoy your delicious, wine-basted turkey!
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Wine-based turkey brine
Wine is a common ingredient used in cooking turkey, and it can be added to the turkey pan in various ways. One popular method is to create a wine-based brine, which involves soaking the turkey in a solution of wine, salt, and other aromatics before cooking. This technique is said to infuse the turkey with subtle flavours and ensure moist and juicy results.
Step 1: Prepare the Brine Solution
In a large stock pot, combine ingredients such as bay leaves, garlic, onion, salt, sugar, and water. Cut lemons in half and squeeze the juice into the brine, then add the squeezed lemons as well. Bring this mixture to a boil for about 10 minutes, stirring occasionally to dissolve the salt and sugar. Remove from the heat and allow it to cool to room temperature.
Step 2: Add the Wine
Once the brine solution has cooled, it's time to add the wine. You can use a dry riesling or another white wine of your choice. Pour in the wine and stir it into the brine. It is recommended to use a 750 ml bottle of wine for an 18- to 20-pound turkey. Adjust the wine quantity accordingly if your turkey is a different size.
Step 3: Submerge the Turkey
Place the turkey in a large brining bag or container. Pour the brine solution over the turkey, ensuring it is completely submerged. Seal the bag or cover the container and refrigerate it. Ideally, leave the turkey to brine overnight or for at least 8 hours. This process allows the wine and aromatics to infuse their flavours into the meat.
Step 4: Remove and Prepare the Turkey
After brining, remove the turkey from the brine and pat it dry with paper towels. At this point, you can choose to stuff the cavity with your favourite stuffing recipe or simply add fresh herbs like sage, thyme, and rosemary. Tie the legs together with kitchen twine and tuck the wings under the bird.
Step 5: Roast the Turkey
Preheat your oven to the desired temperature, typically around 325-425 degrees F. Place the turkey in a roasting pan, breast-side up. You can choose to baste the turkey with melted butter or a mixture of butter and wine before roasting, as suggested by Martha Stewart. Roast the turkey according to its weight, approximately 12-15 minutes per pound, until it reaches the desired internal temperature.
Step 6: Rest and Carve
Once the turkey is cooked, remove it from the oven and let it rest for about 30 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender bird. After resting, carve the turkey and serve it with your choice of sides and gravy.
Using a wine-based brine is an excellent way to enhance the flavour and moisture of your roasted turkey. Remember to plan ahead, as the brining process requires some time. Enjoy experimenting with different wines and aromatics to create a delicious and memorable holiday feast!
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Wine pan drippings
Wine is a great ingredient to add to your turkey pan to create flavourful pan drippings. The acidity in the wine helps keep the meat moist while cooking. You can use a dry white wine, such as Pinot Grigio or Sauvignon Blanc, or a red wine—both will add a unique flavour to your turkey.
To make wine pan drippings, you can try a few different methods. One way is to create a wine baste by mixing white wine with melted butter and soaking a cheesecloth in the mixture. You then cover the turkey breast with the cheesecloth and roast it for 30 minutes. After removing the cheesecloth, you can continue to baste the turkey with the wine mixture. Another method is to pour wine directly into the pan and let it simmer while the turkey cooks. You can also try injecting the turkey with a mixture of soy sauce and white wine before roasting.
Once the turkey is done cooking, you can make gravy using the wine pan drippings. First, strain the drippings from the roasting pan into a separate pot or saucepan. You can add flour or cornstarch as a thickener, creating a smooth mixture before adding it to the drippings. Bring the mixture to a simmer, stirring constantly until it thickens. You can also add some port or a little cold water to the gravy to adjust the consistency before serving.
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Wine and herb-basted turkey
Ingredients
- 1 turkey
- Salt
- Pepper
- Thyme
- Sage
- Rosemary
- Butter
- White wine
- Cheesecloth
- Flour
- Cold water
Method
First, preheat your oven to 425 degrees Fahrenheit. Place the turkey in a roasting pan, breast-side up. You can fill the cavity with stuffing if you like, or add a mixture of fresh herbs like sage, thyme, and rosemary. Tie the legs together loosely with kitchen twine and tuck the wings under the turkey.
In a large bowl, mix together white wine and melted butter. Take a piece of cheesecloth and fold it into a 4-layer, 12-inch square. Soak the cheesecloth in the wine and butter mixture for about 10 minutes. Rub the turkey all over with softened butter and sprinkle with salt and pepper.
Remove the cheesecloth from the wine and butter mixture, wringing it out slightly. Cover the turkey breast with the cheesecloth. Roast the turkey for 30 minutes, then baste with the remaining wine and butter mixture.
After 2 hours, gently remove the cheesecloth and continue to baste the turkey with the drippings or butter and wine. Roast for another 60 minutes, or until a thermometer inserted into the thigh reaches 180 degrees Fahrenheit.
Once the turkey is done, let it rest for 30-60 minutes before slicing. To make the gravy, strain the drippings from the roasting pan into a large pot or saucepan and set over medium heat. You can also make the gravy directly in the roasting pan.
Add cold water and flour to a shaker bottle and shake vigorously until the flour is fully incorporated and a slurry forms. With a whisk or fork in one hand, slowly pour the slurry into the drippings, stirring constantly with the other hand. Continue stirring to avoid lumps and until the gravy has thickened, about 10-20 minutes.
Tips
- You can adjust the amount of butter and wine depending on the size of your turkey.
- If you prefer a gluten-free gravy, use cornstarch or potato starch instead of flour.
- For a red wine turkey, brine the turkey the night before and inject it with a mixture of soy sauce and red wine before roasting.
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Frequently asked questions
There are several ways to cook a turkey in a roasting pan with wine. One way is to soak a cheesecloth in white wine and melted butter and use it as a baste. Another way is to pour wine directly into the pan and let it simmer while the turkey cooks. You can also make a marinade with wine and inject it into the turkey before roasting.
You can use either red or white wine to cook a turkey in a roasting pan. Any dry white wine will do, such as Pinot Grigio or Sauvignon Blanc.
The cooking time for a turkey in a roasting pan with wine will depend on the size of the turkey and the temperature of the oven. A whole turkey should be cooked at between 325 F and 475 F for approximately 20 minutes per pound. The turkey is ready when the skin is brown and crispy and the internal temperature is 165 F.
