But then there is that little adventurist that is looking to go bigger and better, new and exciting, and top the previous year’s meal by leaps and bounds.
Because my kids love so many of the traditional dishes I usually give in and make what the majority wants, and have done that for the past several years.
But this year we got to have a preliminary Thanksgiving so to speak. You see, with all of our kids grown and out on their own, we have girlfriends and fiances plus their families to deal with.
The last couple of years have been easier. Two of our kids were single, so it was just my son and his girlfriend’s family to organize with. We adore her family so it was very easy to just combine everyone into one big meal. Two years ago it was here at our place, last year it was at theirs.
Now we have Kevin’s son and his girlfriend, and my daughter and her girlfriend. Needless to say, everyone getting together in one place for one meal just ain’t gonna happen!
That was when we decided to have a pre-holiday dinner to get all of the kids together and spend some time with them. So I got to stretch my imagination and come up with a few twists to some of my traditional dishes for this “warm up” meal, which I absolutely loved doing.
For years I have cooked my turkey the same way. I was even bold enough to post it as The Perfect Roast Turkey, and I will tell you that it was, and still is, one of the best dang turkey recipes I have ever tasted.
However, I had a few ideas rambling around in my little head. Ever since we started smoking everything this summer (in the smoker that is!), I have been tinkering around with brine ideas, rubs, sauces, etc.
We smoked a couple of chickens using this brine and OhhEmmmGeeee we thought our taste buds had died and gone to heaven!
So immediately we started toying with the idea of smoking the turkey this year. We ended up nixing that idea because;
A) We would have to butterfly the turkey to fit it in our smoker (which is how we do our chickens but for some reason we didn’t want to do a turkey that way)
B) One of the things we love about roasted turkey is that crispy skin…..I mean hellooooooo don’t we all? But the skin just doesn’t get crispy in the smoker (major foodie pout).
So roasting it was going to be and, once we pulled the finished bird out of the oven and we happily nibbling on crispy turkey skin, we knew we had made the right choice.
To help get the crispiest skin possible make sure to take the bird out of the brine the night before you are going to cook it. Pat it dry, sprinkle with some salt and pepper, and leave it uncovered in the fridge. It will dry it out and make it much crispier.
1 16-pound turkey (giblet package and neck removed)
How to cook White Wine Turkey Brine
Bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.
Pour the brine into a 5-gallonstock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey.
Pour enough cool water into the pot to cover the turkey. Place lid on the pot and refrigerate for at least 24 hours.
For crispier skin – Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight.
The nutritional info for this is based on the weight of the bird/serving size of 8-ounces of meat. However, the brine is not consumed, nor is it completely absorbed by the meat, so the actual carbs would be minuscule.
This brine is also great for chicken. You can brine up to 3 (5-pound) chickens with this recipe.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Im going to try this. I always brine My turkey and everyone raves over it (I don't eat turkey but that's no reason not to make it). I love mixing up things and wine sounds like a perfect mix up!! Thanks for sharing
Hi Tammy! I am not sure what you mean by cooking it in the slow cooker.For the brine, you just need to heat the liquid enough to disolve the salt. Then you cool it before you put the turkey in. Not much more cooking to do. If you are talking about the turkey, I don't think it would fit into a slow cooker. I hope that answers your Q
I can't believe it's almost time to brine those turkeys! Time sure flies! I am amazed how good you made this turkey brine look! It looks delicious already, I can feel how turkey is soaking in all of those incredible flavors!
I love this post! This recipe is a huge hit every time I make it. One time, I felt bad because no one ate my friend's turkey and mine was stripped to the bone! I also love the gentle reminders about this post every time the season rolls around. <3
I tried this for the first time last year and it was honestly the best turkey I've ever had! Thank you so much for sharing your wonderful recipe! This year I'm making a smaller turkey (a little over 8 lbs.). Do you recommend cutting this recipe in half or is it safe to use the full recipe? I'm mostly concerned with it being too much salt.
Ahhh Iam so sorry I didn't get back to you! My computer died so it has been a bit crazy and I have been working from my phone. I hope every thing went well. I brined a 24 pound bird this year and used the recipe as is and then just added a bit of water to cover the bird and topped off with ice. Happy Turkey Day!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….