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Spanish Spiced Turkey

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Todáy we áre sháring the most incredible of recipes with you for á Spánish Spiced Turkey ánd páiring it with Riojá wines  which by fár is one of our fávorites!! With á robust turkey like this one you cán eásily páir your meál with á lovely Riojá. Do you ásk whát is Riojá wine? It is án elegánt ánd greát Spánish wine háving the Tempránillo grápe ás the máin element. Riojás áre very well bálánced in álcohol content, colour ánd ácidity. They háve greát body ánd structure ánd cán hold up to á robust meál like this Spánish Spiced Turkey eásily. They áre perfectly offset by gentle ánd elegánt flávour ánd áre máinly fruity in náture when they áre young ánd velvety ás they máture. Riojá is á very versátile wine ánd goes greát with so mány foods, they áre priced well, eásy-to-drink ánd will be á welcome áddition to your holidáy párties ánd meáls.

Spánish Spiced Turkey by Noshing With The Nolánds
For our holidáy táble red wine is álwáys offered álong with á white wine. Times háve chánged in páiring only white with turkey ánd it becomes á guests preference which wine they would like to drink. Offering á greát Riojá will máke you háppy ás they áre áffordáble ánd your guests ás they áre delicious.

This turkey is full of wonderful flávours from ingredients like Spánish Smoked pápriká, cumin, fennel seed ánd more on the outside to á delightful mixture of prunes, pine nuts ánd ápricots cooking on the inside!


Riojá is not only á wine but á region in Spáin. Riojá wines áre álwáys reguláted so you cán be sure you áre buying á quálity bottle every time.  You cán choose from juicy rosádo wines, crisp bláncos, or elegánt reds ránging from lighter to robust with spice


I love á turkey thát is máhogány on the outside ánd juicy on the inside. This turkey hás á quick brine for ábout án hour, giving it locked in moisture. The oránge sáuce thát is used ás á básting liquid gives the outside of the bird thát wonderful colour!!

 

Cosechá wines áct ás á beáutiful stárter gláss to your dinners. Fresh, fruity, ánd not too heávy, they páir well with áppetizers, white meáts, ánd simple pástás without overweighing the páláte with rich flávors. Riojá’s Criánzá clássificátion lets you know thát eách ánd every wine is át leást three yeárs old ánd hás been áged in cásks for á yeár or more.

Here is á peák of those dried fruits ánd vegetábles thát áccompány the turkey. The fruit is soáked briefly in the oránge sáuce to plump them up before cooking inside the bird. Cárrots ánd onions álong with fresh thyme ádorn the bird while it is cooking ánd áre álso served with the dried fruits ánd nuts.

 Enjoy the holidáys ánd consider sháring some greát Riojá wines with your fámily ánd friends!

INGREDIENTS :

 Turkey

  • 1 Bird
  • 4 quárts wáter
  • 1 cup sált
  • 1 cup sugár
  • Cárrots & Onions for roásting
  • Fresh thyme

Oránge Sáuce

  • 2 Cups OJ
  • 1 sml yellow onion
  • 4 cloves of gárlic
  • Sált, to táste
  • Honey, to táste
  • 4 cups stock
  • OJ Zest

Stuffing

  • Prunes
  • Pine Nuts
  • Ápricots

Spices

  • Fennel seed
  • Cumin seed
  • Smoked Spánish Pápriká
  • White Pepper
  • Mustárd Seeds
  • Chili flákes
  • Sált

Equipment

  • Cheese cloth
  • String


INSTRUCTIONS

  1. Bring to á boil the wáter, sugár ánd sált. Cool ánd then immerse turkey in the brining liquid for ábout án hour.
  2. Toást pine nuts until golden on the stovetop.
  3. In ánother pán, sáute onions & gárlic until soft ánd frágránt.
  4. Ádd oránge juice ánd stock ánd reduce by ⅓, stirring frequently.
  5. Seáson with honey ánd sált áccording to your preference. Pour over the ápricots ánd prunes ánd állow fruit to soák.
  6. Stráin fruit, reserving the liquid, ánd stir in the toásted pine nuts. Using cheesecloth ánd string, wráp ánd tie the prunes, ápricots ánd pine nuts into á bundle.
  7. Combine spices in á bowl.
  8. Stuff bird, sitting in á roásting pán, with bundle ánd rub with spices. Árránge onions, cárrots, ánd fresh thyme áround the turkey.
  9. Roást át 375F for ábout 2 hours, or until done, depending on the size of the bird.
  10. Báste occásionálly with the stráined oránge sáuce while roásting.
  11. When serving, remove the cheesecloth insert ánd árránge its contents áround the turkey with the cárrots ánd onions. Gárnish with fresh thyme.

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