Brined Maple Turkey with Cream Gravy

Pairing a wine with a recipe can be a daunting, if not frustrating exercise, that can be less complimentary with and potentially detracting from the dining experience. We have chosen a somewhat unique recipe for the Thanksgiving Holiday that is sure to please the guests and a few wine suggestions that will marry the flavors of the dish, not conflict with your traditional side dishes, and certainly please the palate. Our selection is a brine-soaked, maple-glazed roasted turkey paired with a selection of fruity, light Zinfandels.

1. Brining makes for a juicier bird and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have the time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
2. To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
3. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
4. Preheat oven to 375 degrees.
5. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
6. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
7. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375 degrees for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180 degrees. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
8. To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
9. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
10. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
11. Strain gravy through a sieve into a bowl; discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Wine Selections

Choosing a wine to accompany this fabulously moist and delicious turkey shouldn't be more difficult than preparing the meal. Try one of these wines that will enhance the meal and add to your holiday enjoyment. A California Zinfandel pairs well with the slightly sweet flavor of the turkey and can handle any of the traditional stuffings and side dishes.

• Dry Creek Vineyard 2003 Old Vines Zinfandel - Sonoma County, California
• Ravenswood 2003 Teldeschi Vineyard Zinfandel - Sonoma County, California
• Ridge 2003 York Creek Zinfandel - Sonoma County, California
• Kenwood 2003 Jack London Vineyard Zinfandel - Sonoma County, California

Check out our guide to buying wine online and join our mailing list to receive our free wine and food-pairing tips.

- Michael Zanatta

Michael is a freelance writer and wine connoisseur whose family vineyards are in the Veneto region of Italy.