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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com

Tel/Fax: (805) 585-2238

Wine of the Month - Recipe

November 21, 2015

 

 

 

For the ULTIMATE turkey perfectly paired with our wine of the month, 2012 Labyrinth Pinot Noir Clone 667, try brining before you roast. Here is a great recipe for the juiciest turkey to place on your Thanksgiving table.

 

 

INGREDIENTS
  • 3 cups Apple Juice Or Apple Cider

  • 2 gallons Cold Water

  • 4 Tablespoons Fresh Rosemary Leaves

  • 5 cloves Garlic, Minced

  • 1-1/2 cup Kosher Salt

  • 2 cups Brown Sugar

  • 3 Tablespoons Peppercorns

  • 5 whole Bay Leaves

  •  Peel Of Three Large Oranges

INSTRUCTIONS

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. 

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

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