Back in 1998 when I was working for Smith Barney in Claremont, CA, I used to frequent a deli called Wolfe's Market for lunch. The head chef, Henry (originally from Argentina-ooh la la! Que suave!) revealed to me his "secret" recipe for the super tender Thanksgiving turkeys they make and sell during the holiday season. Some of the portions and ingredients may not be exact (he didn't actually give me a printed copy of the recipe), but I remembered him saying that he used equal parts of olive oil and butter, and entire butter of Pinot Grigio (no other white wine will do), and stuffed the turkey with root vegetables (never with stuffing). Also, massaging the bird was essential to make it tender. I made my version once, and I must say the whole bird, not just the dark meat, was pretty darned moist!
Ingredients:
1 20-lb. turkey
4 stalks celery, cut in quarters
1 onion, quartered
4 carrots, quartered
1/2 stick butter
1/2 cup olive oil
1 pkg. fresh sage
4-5 sprigs fresh rosemary
1 bottle Pinot Grigio
Salt & pepper
1. Preheat oven to 350F.
2. Remove the turkey from the packaging and take out giblets, etc. Place the giblets in a small pan, cover with water and cook until just done. Cool and set aside.
3. Rinse the turkey with water, inside and out, and pat dry. Place breast side up in a roasting pan.
4. Stuff turkey with the celery, onion, carrots
5. Heat the butter and olive oil in a pan. Add the chopped sage and rosemary, stir until fragrant, then add the wine.
6. Pour 1-2 cups of the wine marinade into the turkey cavity. Pour the remaining marinade over the turkey and massage into the skin. Lightly season with salt and pepper.
7. Soak a piece of cheesecloth in the marinade and cover over the turkey. Roast turkey according to package instructions, basting several times during the cooking period.
8. When turkey is done, remove the turkey to a chopping board to rest.
9. Skim the fat off of the turkey drippings. Heat the remaining drippings and whisk in 1-2 tbsp. flour to thicken. You can also chop the reserved giblets and add to the gravy. Season with salt and pepper, to taste.
Ingredients:
1 20-lb. turkey
4 stalks celery, cut in quarters
1 onion, quartered
4 carrots, quartered
1/2 stick butter
1/2 cup olive oil
1 pkg. fresh sage
4-5 sprigs fresh rosemary
1 bottle Pinot Grigio
Salt & pepper
1. Preheat oven to 350F.
2. Remove the turkey from the packaging and take out giblets, etc. Place the giblets in a small pan, cover with water and cook until just done. Cool and set aside.
3. Rinse the turkey with water, inside and out, and pat dry. Place breast side up in a roasting pan.
4. Stuff turkey with the celery, onion, carrots
5. Heat the butter and olive oil in a pan. Add the chopped sage and rosemary, stir until fragrant, then add the wine.
6. Pour 1-2 cups of the wine marinade into the turkey cavity. Pour the remaining marinade over the turkey and massage into the skin. Lightly season with salt and pepper.
7. Soak a piece of cheesecloth in the marinade and cover over the turkey. Roast turkey according to package instructions, basting several times during the cooking period.
8. When turkey is done, remove the turkey to a chopping board to rest.
9. Skim the fat off of the turkey drippings. Heat the remaining drippings and whisk in 1-2 tbsp. flour to thicken. You can also chop the reserved giblets and add to the gravy. Season with salt and pepper, to taste.
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