Holiday Brined Turkey Recipe with White Wine, Shallots, and Cranberries

In our Dairy-Free Classic Thanksgiving Menu of Recipes, I included information about turkeys that might surprise some of you. One is that you don’t need to baste it in butter for delicious crispy skin. Olive oil works equally well. The other is how refrigerated or frozen turkeys from the store  can actually contain solution with dairy in it. One way around that issue is to buy a fresh turkey and brine it yourself. And this recipe for holiday brined turkey is the perfect way to do it.Holiday Brined Turkey with Wine, Shallots, and CranberriesThis holiday brined turkey recipe was actually shared with us by Bertolli, the makers of my go-to olive oil, a couple holidays ago. I have a lot of content to keep up with, and sometimes, things get pushed out … way out. But, in my opinion, recipes are like fine wine. They don’t go out of date, and they can get better with age.Fortunately, you don’t need to use a fine wine to make this recipe. Any decent Riesling will do. Riesling is used because it’s a more acidic wine. Acid is needed for the brine. You can substitute another aromatic, acidic white wine, like Chenin Blanc or Chablis.Special Diet Notes: Holiday Brined TurkeyBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, paleo, and top food allergy-friendly.Holiday Brined Turkey with Wine, Shallots, and Cranberries  Cook time 3 hours 30 minsTotal time 3 hours 50 mins Author: BertolliRecipe type: EntreeCuisine: American1 quart water1½ cups kosher salt6 bay leaves2 tablespoons whole black peppercorns1 tablespoon mustard seeds1 (750-milliliter) bottle Riesling wine2 large shallots, thinly sliced, divided8 garlic cloves, crushed but left in skins1 bunch fresh thyme, divided2 cups fresh cranberries, slightly crushed, divided1 (16-pound) turkey, giblet package and neck removedIce water, for covering turkey½ cup mild or extra-light olive oilSalt, to tasteBlack pepper, to tasteIn a large pot, bring the 1 quart water, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until the salt is dissolved. Remove from the heat and let cool to room temperature.Pour the brine into a 5-gallon stockpot or container. Pour in the wine and add one shallot, garlic, thyme (reserving some for stuffing turkey), and 1 cup cranberries.Slowly lower the turkey into the brine. Pour enough ice water into the pot to cover the turkey. Cover and refrigerate the turkey for at least 24 hours.Preheat your oven to 500ºF.Remove the turkey from the brine and pat dry. Place the turkey in a roasting pan, and stuff with the remaining shallot, thyme, and cranberries.Generously massage olive oil into the skin of the turkey. Sprinkle with salt and pepper.Use kitchen twine to tie the turkey legs together.Roast the turkey for 20 minutes. Lightly brush the skin again with olive oil, and reduce the oven heat to 350ºF. Roast the turkey until the internal temperature reaches 155 to 160ºF. This often takes around 3 hours.Allow turkey to rest, loosely covered with foil, for 30 minutes before carving.3.5.3229More Dairy-Free Turkey RecipesProsciutto-Wrapped Stuffed Turkey BreastTurkey Sheet Pan DinnerOil-Basted Turkey with Rye Stuffing

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