This recipe from one of our favorite chefs, Ina Garten, is relatively simple and straightforward as well as versatile when it comes to pairing with wine. It pairs wonderfully with both our Pinot Noir and our Chardonnay, making it a go to recipe for those who enjoy either red or white wine.
Why This Pairing Works
When served with our 2018 Chardonnay, the buttery richness of the turkey matches up with the perfectly oaked body of the wine. Flavor wise, both the lemon and butter in the recipe echo the congruent flavors in the Chardonnay. Alternatively when paired with our Pinot Noir, the fresh thyme in the turkey matches the herbaceous notes of the wine, while the floral notes of the Pinot present complimentary flavors to spice.
1/4 lb unsalted butter
1 lemon, zested and juiced
1 tsp chopped fresh thyme
1 fresh turkey, 10 - 12 pounds
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon
1 Spanish or sweet onion
1 head of garlic, halved crosswise
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.