Cognac Purple Turkey With Red Wine Reduction Sauce

Name: Cognac Purple Turkey With Red Wine Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; One fresh turkey; Thirty bay leaves, fresh is preferable; 1 tablespoon whole black peppercorns; Ten garlic cloves; One bunch flat leaf parsley sprigs; 2 tablespoons dried thyme; 2 tablespoons dried sage; Two bottles Tulocay Zinfandel; 1 cup red wine vinegar; 1/2 cup cognac; Red Wine Reduction Sauce:; Neck, gizzard, and turkey scraps; 1-2 tablespoons olive oil; One large yellow onion, coarsely chopped; Two carrots, sliced; One celery stalk, sliced; 2-1/2 cups reserved marinade; 1/2 cup red wine vinegar; 5 cups chicken stock, plus more for deglazing; 1/4 cup cream sherry; 1/2 cup orange juice; Directions; Rinse a clean, large towel or piece of bed sheet in hot water. Spread out and place turkey on it. Strew peppercorns, herbs, and garlic around and in cavities.; Tightly wrap the cloth around turkey and place it in a large heavy plastic bag (black garbage bags work great). Pour wine, vinegar, and cognac over turkey and into the cavity. Bring the bag up tigh…; Remove turkey from marinade and drain two hours before roasting; reserve marinade-including herbs, garlic, and peppercorns-to use in reduction sauce.; Pat turkey dry. Stuff bird with stuffing of your choice and truss or sew turkey cavity. Rub skin with a pat or two of butter. Preheat oven to 450u00b0 F. Place turkey breast side up on a roasting r…

Servings: persons

Ingredients:
One fresh turkey
Thirty bay leaves, fresh is preferable
1 tablespoon whole black peppercorns
Ten garlic cloves
One bunch flat leaf parsley sprigs
2 tablespoons dried thyme
2 tablespoons dried sage
Two bottles Tulocay Zinfandel
1 cup red wine vinegar
1/2 cup cognac
Red Wine Reduction Sauce:
Neck, gizzard, and turkey scraps
1-2 tablespoons olive oil
One large yellow onion, coarsely chopped
Two carrots, sliced
One celery stalk, sliced
2-1/2 cups reserved marinade
1/2 cup red wine vinegar
5 cups chicken stock, plus more for deglazing
1/4 cup cream sherry
1/2 cup orange juice
Directions
Rinse a clean, large towel or piece of bed sheet in hot water. Spread out and place turkey on it. Strew peppercorns, herbs, and garlic around and in cavities.
Tightly wrap the cloth around turkey and place it in a large heavy plastic bag (black garbage bags work great). Pour wine, vinegar, and cognac over turkey and into the cavity. Bring the bag up tightly around the turkey until meat is partially immersed in marinade. Tie the bag tightly, making sure there are no leaks. Marinate in refrigerator four to five days, turning the turkey a couple times a day.
Remove turkey from marinade and drain two hours before roasting; reserve marinade-including herbs, garlic, and peppercorns-to use in reduction sauce.
Pat turkey dry. Stuff bird with stuffing of your choice and truss or sew turkey cavity. Rub skin with a pat or two of butter. Preheat oven to 450u00b0 F. Place turkey breast side up on a roasting rack and cook for fifteen minutes to sear it. Turn the bird breast side down and reduce oven to 325u00b0 F for the rest of the roasting time (a fifteen pound turkey will take about three hours; use a meat thermometer to check for doneness). Turn it breast up for the last ten minutes to crisp breast skin.

1
While turkey is cooking, make the red-wine reduction marinade. This sauce is a wonderful variation on traditional gravy, and adds a great flavor to the turkey.
2
In a large pot, brown turkey parts in a tablespoon of olive oil. Add vegetables, a couple bay leaves, peppercorns, garlic cloves, and parsley sprigs from inside the turkey. Add two cups marinade, red wine vinegar, and chicken stock. Bring to a boil, cover, and simmer at least three hours. Strain out the solids. Add salt and pepper to taste. Reduce over low heat if it is necessary to concentrate flavor.
3
Add cream sherry and orange juice and simmer five to ten more minutes to cook away alcohol. Taste and add salt and pepper as needed. If the sauce seems too watery, add cornstarch to thicken. When turkey is done cooking, pour off fat from roasting pan but reserve juices. Add some chicken stock to roasting pan, place over high heat, and deglaze pan. Reduce to a dark brown glaze and add to marinade. Marinade should be a beautiful reddish brown. Drizzle over carved turkey pieces. Enjoy!

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Ingredients:, One fresh turkey, Thirty bay leaves, fresh is preferable, 1 tablespoon whole black peppercorns, and more.

Yes, Cognac Purple Turkey With Red Wine Reduction Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!