Herb Roasted Turkey – Pairs with 2021 Pinot Noir Reserve
There’s truly nothing like waking up to the smell of a turkey roasting on Thanksgiving Day. It’s the scent that makes everything feel right, like the holidays are finally here. Growing up, we always ate at 2pm —just early enough to enjoy that first delicious plate of turkey and all the sides, but with plenty of time to relax before diving in for round two, usually in the form of a turkey sandwich later in the evening. This herb-roasted turkey recipe has become my go-to, and when paired with our 2021 Pinot Noir Reserve, it’s the perfect complement to that rich, savory flavor. It’s the kind of dish that brings people together and makes the whole day feel special.
Happy cooking,
Elizabeth
General Manager & Thanksgiving Turkey Lover
Ingredients
- 1 (12-14 lb) whole turkey, thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- 1 lemon, zested and halved
- 1 onion, quartered
- 2 cups chicken or turkey stock
- Salt and freshly ground black pepper, to taste
Directions
- Preheat oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
- In a small bowl, mix the softened butter, olive oil, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper.
- Loosen the turkey skin by sliding your fingers underneath it, being careful not to tear it. Rub half the herb butter under the skin and the remaining butter over the turkey skin.
- Place the lemon halves and onion quarters inside the turkey cavity.
- Place the turkey on a rack in a roasting pan. Pour the stock into the pan. Roast for 3 to 3.5 hours, basting every 30 minutes with the pan juices, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Remove the turkey from the oven, tent with foil, and let rest for 20-30 minutes before carving.
Pairing Notes:
The herb butter and aromatics bring out the Pinot Noir’s rose petal and cedar notes, while the turkey’s richness complements its soft, velvety mouthfeel.