Mulled Wine Turkey

• Gluten free

• Meat

  • 14 lb Shady brook farms/ honeysuckle white turkey

• Produce

  • 1/2 tsp Cloves and dried ginger, ground
  • 1 Orange, zest of

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 Salt

• Drinks

  • 1 cup Orange juice

• Dairy

  • 4 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 bottle Red wine

Found on runwaychef.com

Description

Ingredients

• 1 bottle red wine (I used a cabernet sauvignon)
• 2 teaspoons cinnamon
• 1/2 teaspoon each ground cloves and dried ginger
• 1 cup orange juice
• 4 tablespoons unsalted butter, melted
• Zest of 1 orange
• Salt
• One 14-16 pound Shady brook Farms/ Honeysuckle White turkey
• 1/2 cup unsalted butter
• 1 loaf day old Italian bread (diced into 1 inch cubes)
• 2 small onions, diced
• 1 cup cooked chestnuts, chopped
• 1/2 cup fresh parsley, chopped
• 5-6 sprigs of fresh thyme
• 1 tsp salt (course)
• 2 cup of juices/turkey drippings (you can also use broth)

Directions

• Preheat oven to 450 degrees. Prepare your turkey according to the package directions, locating the neck and giblets inside the cavity and setting them aside (They make delicious gravy!), giving the turkey a rinse and patting it dry. Then, place the turkey in a roasting pan. In a small saucepan set over high heat, bring the wine, spices and orange juice to a boil. Continue boiling, stirring occasionally, until the mixture has reduced to about half. Remove from the heat. Meanwhile, combine the orange zest with the melted butter. Pour it over the turkey and use your hands to gently massage it into the skin. Sprinkle generously with salt. Then pour the wine mixture on top. Bake for 30 minutes at 450 then turn the oven down to 350 degrees. Continue cooking, making sure to baste the turkey with the wine and drippings in the bottom of the pan every 30-45 minutes. Your turkey is done when it reaches an internal temperature of 165 degrees. For our 15 pound turkey it took about 4 hours, but times vary depending on type of pan, oven, etc. Once cooked, remove from the oven and let it set for 30 minutes before carving and serving, being sure to reserve the juices for gravy and the chestnut stuffing.
• Preheat over to 350 degrees. In a cast iron skillet, set on a medium heat burner, melt the butter. Add in the diced onions and cook until they become translucent, about 10 minutes. Next, stir in the cubed bread and continue cooking for 3-5 minutes, or until the bread is a golden brown. Then add in the the chestnuts, parsley, thyme and salt and stir to combine. Lastly, stir in the juice/broth and let simmer for 2-3 minutes. Place the skillet in the oven and bake for 15-20 minutes, just until the stuffing has set and is slightly crispy around the edges.