This post has been compensated by Rioja Wines & Honest Cooking.
Celebrate the holidays and take your usual turkey recipe and add some beautiful Spanish flair inspired by Cosecha and Crianza Rioja wines. Take your basic turkey and rub it with a blend of warm spices and smoked Spanish paprika. Then, stuff the bird with dried fruits soaked in an orange sauce and use the same sauce to baste the meat as it roasts.
- 1 Bird
- 4 quarts water
- 1 cup salt
- 1 cup sugar
- Carrots & Onions for roasting
- Fresh thyme
- [b]Orange Sauce
- [/b]2 Cups OJ
- 1 small yellow onion
- 4 cloves of garlic
- Salt to taste
- Honey to taste
- 4 cups stock
- OJ Zest
- Pine Nuts
- [/b]Fennel seed
- Cumin seed
- Smoked Spanish Paprika
- White Pepper
- Mustard Seeds
- Chili flakes
- [/b]Cheese cloth
Bring to a boil the water, sugar and salt. Cool and then immerse turkey in the brining liquid for about an hour.
Toast pine nuts until golden on the stovetop.
In another pan, saute onions & garlic until soft and fragrant.
Add orange juice and stock and reduce by 1/3, stirring frequently.
Season with honey and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak.
Strain fruit, reserving the liquid, and stir in the toasted pine nuts. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle.
Combine spices in a bowl.
Stuff bird, sitting in a roasting pan, with bundle and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
Roast at 375F for about 2 hours, or until done, depending on the size of the bird.
Baste occasionally with the strained orange sauce while roasting.
When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions. Garnish with fresh thyme.