Turkey Day!

2020 has been a wild ride 

Don’t let the circus of 2020 detour the JOY of Thanksgiving.

I’ll be honest, I am ready to send my kids back to school, go to the grocery store without watching a fist fight over toilet paper, and see Oreos on the shelf of the supermarket.

While I have enjoyed watching my friends figure out the best sourdough starter, I am ready to move on.

I am waiting for the world to be “normal” again.  I dream of the day where my friends can walk around my house, vino in hand, helping me prep dinner and pour wine… un-masked.

 Don’t let your Turkey day be muted by the world around you.  If your Thanksgiving is smaller, or a “zoom-Thanksgiving”, do me a favor and drink good wine to celebrate all that we’ve been through!

Wine

What am I drinking for thanksgiving?

That is a good question.

I am an immense fan of Vouvray, Sparkling wine, Chardonnay, Riesling, Bordeaux Blanc, Beaujolais, Burgundy/Pinot Noir, and Zinfandel for Turkey day!

This year, my friend, Mike Farmer (Euclid) finally released a Chardonnay, and I am very excited to try it. Check it out here.

A Thanksgiving feast has a range of flavors, and the one thing you don’t want to do, is drink a BIG tannic wine, which will destroy the delicious plate in front of you. Tannins (the skin of the grape) play a major role in red wine and a factor in the wine you choose.  

Mouthwatering Turkey smothered in gravy, with stuffing and cranberry sauce, does not want to be squashed by a big, bold, tannic sip of vino. Just Resist!  It’s like Goldfish and Peanut butter, it’s not a match made in heaven.

You want a lower tannin wine for the big day. If you must add tannins, go for an aged wine, such as Bordeaux, because tannins soften over time. For Spanish and Italian lovers, Rioja (less new oak), and Barolo’s can also be paired.   

WHITE RECOMMENDATIONS:

• Chardonnay

• White Burgundy

• Riesling

• Bordeaux Blanc

Chardonnay, White Burgundy, Willamette (Oregon) and New Zealand whites (Kumeu River) are great options. There are some gems in South Africa, such as Hamilton Russell wines, both Chardonnay and Pinot Noir are top notch.  

France:  Sauvignon Blanc, Sancerre, Savoie, Pouilly-Fume, Pouilly-Fuisse, St Bris, Burgundy, Vouvray, Champagne, Crémant, and Rose are just a start.  Bordeaux Blanc from France (Semillon & Sauvignon Blanc), is excellent value and tasty. (Usually around $10).

 Louis Jadot, Domaine Drouhin, and Louis Latour are great producers to look for. 

RED WINE RECOMMENDATIONS:

• Pinot Noir/Burgundy

• Beaujolais

• Zinfandel

Pinot Noir has lower tannins, which makes it a perfect wine pairing. It also doesn’t fight the food. 

If I could source Lapierre Morgon (Beaujolais), it would be on my table.

Beaujolais, especially the crus, are a perfect Turkey pairing. The annoying thing about the crus, is they don’t label it “Beaujolais cru”. You need to be a scholar to know the crus. (Brouilly, Chenas, Chiroubles, Fleurie, Julienas, Morgon, Moulin a vent, Regnie, and Saint Amour).

In Willamette: Ken Wright Cellars, Purple Hands, Adelsheim, Cristom, Bergstrom, Drouhin, R. Stuart, Evesham Wood, Harper Voit, and Patricia Green Cellars. 

In California: Failla, Siduri, Joseph Swan and  Kosta Browne.

THANKSGIVING TIPS

A few people reached out to me after my last blog to ask for thanksgiving tips!  

I promise, I am not a total hack. I did attend culinary school back in the day.  

Keep reading if you want more…

To brine or not to brine?

The thing about Turkey, is that it has no flavor. Like, none. 

So, it needs a lot of attention, like a toddler. 

I err on the side of brining a turkey. I used to do a wet brine, and now I do a dry brine.

Gravy

The most important part of the dinner, in my opinion, is the gravy. 

Step 1: I start by making my stock the day before, the base of the gravy. I take the giblets they leave in the neck of the turkey, and put it in a pot of water, and simmer all day. While I am in prep mode, I throw everything in that pot, onions, rosemary, shallots, lemons. You name it, it goes in to add flavor. At the end of the day, I drain out all the bits, and that is my stock for the gravy. 

Step 2: The day of: I put the stock on the stove 30 minutes before the turkey is done and boil it down. So, a full pot, will boil down to half a pot or less.

Step 3: When the turkey is done. I place 3-6 tbs of butter, 1-2 minced shallots in pan, on medium heat, then I add 2 cups of wine (Riesling, dry white, or a red), then add the stock. Bring to a boil while whisking. To thicken, I melt butter in a mug, and add flour until thick, and start to thicken after 10-15 minutes. Drain, and you have amazing gravy! 

Timing

The biggest issue with thanksgiving dinner is always timing. How can you get a piping hot meal on the table for 10-20 people, at the same time? We all struggle with this. 

 Years ago, I started making my mashed potatoes in the morning, and putting them in a slow cooker on warm, with butter and half and half.  It works, and they are perfect when they hit the table.  I also prep as much as I can the day before. Pies, cornbread, cranberry sauce, and chopped herbs can all be done the day before. 

My Menu

• Turkey 

• Silver Palate Stuffing

• Mashed Potatoes with Parsnips

• Green beans with shallots

• Cranberry sauce

• Asparagus with lemon

• Multicolored carrots with ginger and brown sugar

• Arugula salad with artichokes, pistachios and Sherry vinaigrette

• Corn bread with honey butter

• Rolls

• Apple, Pumpkin and Lemon merengue Pie

• Wine, did I say, Wine?
  

Turkey

Like I said above, Turkey doesn’t have flavor. Which means, you have to do everything you can to give it flavor.

I mince shallots and mix with kosher salt, rosemary, thyme, sage and mix it with softened butter (can be truffle butter), and I put under the skin of the turkey before I put it in the oven.  This lets flavor soak into the turkey while cooking. 

Make sure you keep basting the Turkey when it’s on. It dries quickly!

In the bottom of the Pan, I put onions (1/4 cut), Carrots, and Celery, to absorb the heat. 

Baste away and eat a delicious turkey! 

Dry Brine

Wash the turkey, pat dry, take kosher salt, and mix with herbs and spices (paprika, rosemary, sage, thyme, etc). Rub all over the Turkey. Place Turkey in a sealable plastic bag and place breast up in the refrigerator. You can chill for 1-3 days like this.

Silver Palate Stuffing Recipe

Never disappoints