Thanksgiving Turkey with Red Wine and Shallot Gravy
1 whole turkey (about 12Ibs)
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper
2 cups water
Preheat oven to 325°F. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
Bake for 3 to 3½ hours, or until the internal temperature of the thickest part of the thigh measures 180°F.
Remove turkey from oven and allow to stand for about 30 minutes before carving.
¼ cup butter
1/a cup finely chopped shallots
3 cups turkey drippings or stock
1 cup dry red wine (Try with GSM !)
1 tablespoon dry sherry
1 tablespoon finely minced fresh thyme
salt and pepper to taste
Melt butter over medium high heat in medium saucepan. When foaming subsides, add in shallots and cook, stirring occasionally until softened (about 5 minutes).
Whisk in flour and cook, stirring frequently until golden (about 2 minutes).
Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups (about 10-15 minutes). Remove from heat. Stir in sherry and thyme. Season with salt and pepper to taste. Serve immediately.
Wine Pairing, Try GSM!
The Winemaker’s inspirational robust blend of Grenache, Syrah, and Mourvedre. Pepper and spice notes are balanced with smooth tannins, making this a flexible choice for all turkey preparations.