Recipe: Wine-Brined Turkey

Closeup of roasted turkey on platter with chef's knife and fork starting to cut into it

Courtesy of Michelle Meyer from Holy-Field Vineyard & Winery

If you have the extra time and want a more tender and flavorful turkey, dunk it in a wine brine for 12 to 24 hours and then roast it as you normally would. Holy-Field Vineyard & Winery recommends using their Seyval wine. It’s a dry, crisp, medium-bodied white wine with hints of green apple.

Find turkey, wine, garlic and onions at the Lenexa Farmers Market.

Ingredients

1 turkey, thawed
1 bottle Seyval wine form Holy-Field Vineyard & Winery
6 bay leaves
1 bulb of garlic
1 medium onion
1 cup kosher salt
1 cup brown sugar
10 cups water
2 lemons

Directions

  1. Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.

  2. Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.

  3. Bring mixture to a boil and boil for 10 minutes.

  4. Remove from heat and cool to room temperature. Stir in wine.

  5. Add turkey and brine for 12 to 24 hours in a refrigerator. Make sure turkey is fully submerged.

  6. Remove the turkey and thoroughly pat it dry.

  7. Butter or oil the skin and proceed with roasting the turkey as you normally would.

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