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Archive for November, 2009

Syrah with poultry, you ask? Absolutely! Your traditional Thanksgiving turkey is enlivened with zesty citrus and the Provencal herbs and garlic build a delicious bridge to our spicy, earthy Syrah. Create new traditions with savory Brussels Sprouts with Pancetta and crowd-pleasing Maple Candied Sweet Potatoes as side dishes. All you need to top it off is Gram’s Pumpkin Pie and a glass of Chenin Blanc! Enjoy!

Roast Turkey with Citrus Herb Glaze

 

Ingredients

One 12-pound turkey
6 tablespoons unsalted butter, melted
¼ cup orange juice
1/8 cup apple juice
2 tablespoons lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 orange, quartered
1 lemon, quartered
1 bunch thyme sprigs
1 bunch sage sprigs
4 whole garlic cloves, peeled
3 bay leaves
4 cups chicken broth, divided

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Recipe terms for this post:

roast beef herb-glazed chenin blanc turkey baste citrus roasted turkey citrus turkey filet recipe syrah with turkey