Whatcha Got Cooking?
In this section, Cool Springs’ staff members make recommendations for kitchen
concoctions you can try at home. Some recipes contain wine or spirits.
Some are just paired with wine or spirits. In all cases, we promise
palate-pleasing dishes that will (hopefully) inspire you to share it with others.
Let us know what you think...
Simply Perfect Roast Turkey
It's not too early to find a simple and simply delicious recipe for your bird.
What to serve with it...and all the trimmings. Thanksgiving dinner is a feast and it calls for whatever wines you choose. It's fun and interesting to have a variety of wine to go with the variety of dishes. Lots of people think of Gewurztraminer (check out the Cuvee Anne-Laure, a rich, floral Alsatian, $19.99). Pinot Noir is a versatile wine that will work with many tradional holiday foods and satisfy the red wine drinkers at the table (think about Au Bon Climat Pinot from Santa Barbara County, $23.99).
Ingredients
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
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