White Wine-Brined Turkey / Photo
courtesy Rusty MacMillan and food stylist Janine Kalesis
Sharing wine, making memories with friends and family. It’s at the heart of what we do. This Thanksgiving, we’re taking the celebration beyond the wine glass and to your table with a new barrel-inspired carving board set. To that end, we asked Chef Phil Tessier of PRESS in St. Helena, one of Wine Enthusiast Magazine’s 50 Wine Restaurants We Love 2021, to create a wine-infused brine just for you.
“This brine is inspired by the award-winning dish that Team USA made during the 2015 Bocuse d’Or cooking competition. The toasted wood chips used to flavor the wine for the brine is the same technique used to prepare our Barrel Oak-Roasted Guinea platter.”
6 quarts, enough to brine one turkey
Using a blowtorch or over an open flame, lightly toast the wood chips until they darken but don’t ignite. Allow to cool. Place wood chips in the wine and let sit overnight.
In a medium pot combine the water, salt, sugar, bay leaves, thyme, garlic, and the peppercorns and bring to a simmer. Whisk the liquid well to dissolve the salt and sugar. Remove from the heat and allow to cool. Store refrigerated overnight.
The next day strain the wine and combine with the liquid and spice mixture. Mix thoroughly.
Remove the turkey from the packaging and drain well. Ensure the packet containing the giblets has been removed from the cavity and place the turkey in a container large enough to cover with brine. Pour the brine over the turkey and ensure it is submerged. Let the turkey stay in the brine for 12 hours.
After 12 hours remove the turkey from the brine and pat dry. Allow to dry overnight. Cook the turkey as desired.