This year I wanted to do something a little different to celebrate Thanksgiving here on LENNDEVOURS. So, I've asked some local chefs to contribute some of their favorite Thanksgiving recipes and pick a local wine or two to serve along side.
The turkey, obviously, is the centerpiece of most Thanksgiving celebrations, and David Page (seen at right), former executive chef and co-owner of Home in Manhattan, and current co-owner of Shinn Estate Vineyards has offered this recipe for roast turkey. This is actually the recipe that I'm going to follow next week, and it comes from David's cookbook, Recipes from Home.
1 fresh turkey, 12 -14 pounds, neck and giblets removed
1 orange, halved
Kosher salt and freshly ground black pepper
1 onion, halved
1 bulb garlic, halved
2 ribs celery
3 fresh thyme sprigs
2 fresh sage leaves
2 tablespoons unsalted butter, softened
1 tablespoon dried tarragon
1 tablespoon dried marjoram
1 tablespoon crushed coriander seeds
2 teaspoons kosher salt
6 thick slices bacon
Preheat the oven to 350 degrees. Rub the cavity of the turkey with the orange halves, and then season it liberally with salt and pepper. Fill the cavity of the turkey with the orange halves, onion, garlic, celery, thyme and sage. Rub the turkey all over with the butter.
In a small bowl, combine the tarragon, marjoram, coriander, the two teaspoons kosher salt and 1 teaspoon pepper and rub the mixture all over the turkey.
Place the turkey on a rack in a roasting pan and lay the bacon over the breasts. Place the pan in the oven with the legs of the turkey pointing toward the back of the oven, and roast for three to three and one half hours, removing the bacon after two hours and turning the pan around every 40 to 50 minutes. The turkey is done when the juices run clear when a knife is inserted into the thickest part of the thigh or a meat thermometer inserted into the thickest part of the thigh reaches 180 degrees. If the breast becomes too brown, cover it with aluminum foil.
Remove the turkey from the oven and let it rest, loosely covered with foil, for 15 to 25 minutes before carving. Serves 8 to 10.
Wine Pairing: David recommends who wines from Shinn Estate for with turkey and Thanksgiving dinner in general: Shinn Estate Vineyards 2007 Rose and Shinn Estate Vineyards 2005 Cabernet Franc. Both have earthy-herbal notes that will work great.