Wine Roasted Cranberry TurkeyUser Submitted Recipe
15-20 lbs turkey
2 cans of cranberry sauce
3 TBL honey
5 celery stalks
6 large garlic cloves, peeled
8 cups of white zinfandel wine (reserve ¼ cup for sauce)
½ cup melted butter
1 pack of 20 lb ice
string to tie up the turkey
¼ cup of flour
2 ½ gallons cold water
1 ½ cups kosher salt
1 cup sugar
4 crushed bay leaves
4 tablespoons dried
1 whole head of
garlic, cloves separated and peeled
4 juniper berries, smashed (optional)
4 cups of white zinfandel wine
3 Days Prior to Cooking Day: defrost frozen turkey in a large cooler. Keep cooler in a cool place.
24 Hours Prior to Cooking Day: Rinse turkey, Brine
Prepare for cooking day: Brine
Combine all ingredients in a large pot and stir until sugar and salt are well dissolved. Place rinsed turkey in a large roasting bag, add brine mixture, tie the bag securely and place it in a clean cooler. Break open the ice bag and pour it in the cooler on top of the bag. Close the cooler and let sit for 24 hours.
Wash the carrots and celery stalks. Peel and cut off the top and bottom of the carrots. Cut the carrots and celery stalks into 1 inch pieces. Set in a Tupperware or zip lock bag. Cut the top and bottom off the onion then peel off the outer layer. Dice the onion into 1 inch pieces. Peel the garlic cloves. Place the onion and garlic in with the carrots and celery. Refrigerate.
Cooking Day: Preheat oven to 400°.
Take the turkey out of the bag and drain out as much water as you can. Place the turkey in the V-rack with breast side up. Add 2 cups of the carrots, onion, celery, garlic mixture inside the turkey and place the rest in the roasting pan surrounding the V-rack. Add ¼ cup of cranberry sauce inside the turkey and add 1 can and ¼ cup of cranberry sauce to the vegetable mixture surrounding the V-rack. Tuck in the wings and tie the legs together. Insert the thermometer on the inside of the thickest part of the thigh without touching the bone. Pour the wine all over the turkey. Melt the butter and brush it all over the turkey. Once the oven is ready, place the turkey in the oven and cook for 20 minutes. This will seal up the turkey and keep the juices in while cooking. Pull the turkey out. Lower the temperature to 350°. Using a baster, baste the turkey all over for about 1 minute. Loosely cover the turkey and roasting pan with aluminum foil (release foil works best). Place turkey back into the oven and set timer for 20 minutes. Baste the turkey every 20 minutes to ensure juiciness. If the wing tips start to brown, wrap it with some foil. Cook turkey until it reaches 180° about 5 hours. After the turkey reaches 180° pull it out of the oven and uncover. Reheat the remaining butter with ¼ cup of cranberry sauce and honey. Brush mixture all over the turkey. Place turkey back into the oven and cook for another 15-20 minutes until the turkey is golden brown.
Let the turkey rest for 30 minutes before carving. Pour the remaining juices in the roasting pan into a saucepot. Add ¼ cup of cranberry sauce, ½ cup of water and ¼ cup of wine to the saucepot. Bring it to a boil. Combine ¼ cup of flour and ½ cup of water. Mix well and pour slowly into sauce. Lower temperature to medium and cook for about 5 minutes.
Carve turkey and serve with cranberry wine gravy. If you want a thicker a gravy add more flour the thickening mixture.