Imagine a turkey so incredibly juicy and packed with rich, complex flavors that it becomes the talk of your holiday feast. This Red Wine Balsamic Turkey is not just another roasted bird – it's a culinary masterpiece that transforms the traditional thanksgiving centerpiece into a gourmet experience. With a perfect blend of robust red wine, tangy balsamic vinegar, and aromatic rosemary, this recipe promises to elevate your holiday meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole turkey (about 12 lbs)
- 1 cup red wine
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp rosemary, chopped
- Salt and pepper to taste
- 4 cloves garlic, minced
Instructions
- Remove the turkey from refrigerator 1 hour before cooking to bring it to room temperature. Pat the turkey dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (218°C). Position the oven rack in the lowest position to accommodate the large turkey.
- In a medium bowl, whisk together red wine, balsamic vinegar, olive oil, chopped rosemary, minced garlic, salt, and pepper to create a marinade.
- Carefully loosen the turkey's skin without tearing and massage half of the marinade directly onto the meat under the skin, ensuring even distribution.
- Brush the exterior of the turkey with the remaining marinade, making sure to cover all surfaces for maximum flavor and color.
- Place the turkey breast-side up on a roasting rack inside a large roasting pan. Tie the legs together with kitchen twine and tuck wing tips under the body.
- Roast the turkey at 425°F for 30 minutes to develop a golden, crispy exterior.
- Reduce oven temperature to 325°F (163°C) and continue roasting for approximately 60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Every 30 minutes, baste the turkey with pan juices to keep the meat moist and enhance the flavor.
- Once cooked, remove turkey from oven and let rest for 20-25 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the turkey and serve with the delicious pan drippings as a sauce.
Tips
- Temperature is Key: Always let your turkey come to room temperature before roasting to ensure even cooking.
- Dry Skin Technique: Pat the turkey completely dry before seasoning to achieve that irresistibly crispy, golden-brown skin.
- Marinade Magic: Don't rush the marinade process. Take time to massage the mixture under the skin for maximum flavor penetration.
- Basting Matters: Regular basting every 30 minutes keeps the meat moist and develops a beautiful, rich color.
- Rest and Relax: Let the turkey rest for at least 20 minutes after cooking. This crucial step allows juices to redistribute, ensuring each slice is succulent and tender.
- Invest in a Meat Thermometer: Always check the internal temperature reaches 165°F in the thickest part of the thigh for safe, perfectly cooked turkey.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 8g
Protein: 64g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 120mg
