2016 Tremor with “The Perfect Thanksgiving Turkey”

Two must haves for Thanksgiving: a reliable turkey recipe, and a reliable wine. Included here are the solutions to both. We have partnered with Chef Anthony Jacquet, of Claudine Artisan Kitchen and Bakeshop, to pair the perfect turkey with the 2016 Tremor GSM blend. Below is the recipe and method for cooking the perfect bird. Happy Thanksgiving!

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Ingredients

(18 pound) whole turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

4 sprigs rosemary

1 bay leaf

1 cup dry white wine

 
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Directions

  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving. Garnish with rosemary sprigs.

    To learn more about Chef Anthony Jacquet and Claudine, click below.

 

2016 Tremor, Los Angeles

The 2016 Tremor is a blend of 65% Grenache, 30% Merlot, and 5% Syrah. Fresh red plums, strawberries and quince burst out of the glass and envelop the nose as touches of violets, rose petals and honeysuckle weave themselves through. Sweet strawberry reduction and bing cherries greet the palate, with fresh figs and delicate acidity, rounded out with luxurious French oak that deliver accents of baking spice and leather. Silky, ripe tannins and amber persist on the lingering finish.

The combination of balanced fruit, body, and acidity make this wine absolutely perfect for turkey. Order some today and serve it over the holidays!

 

MORE HOLIDAY PAIRINGS COMING SOON…