Red Wine Lacquered Turkey with Cinnamon Orange Butter

I have to be honest. This turkey is really something special. I love a traditional turkey tremendously. You can’t go wrong with butter and fresh herbs, but if by any chance you are looking for something different- this may be the answer.

Red Wine Lacquered Turkey

When I made these scones last week, I had leftover cinnamon orange butter and it was sitting out on the counter. I was busy preparing my turkey for its red wine bath when I realized that the smells of the two were mingling nicely (the butter and the red wine. Not the raw poultry.) And it kind of reminded be of mulled wine or Morrocan food- where you can get sweet flavors and spices mixed in with savory.

Red Wine Lacquered Turkey

Anyways, I just sort of went for it and slathered the turkey (under the skin) in this cinnamon orange butter. And then the spectacular red wine glaze went over the top. It was so shiny and gorgeous, I have now started referring to it as a red wine lacquer.

Red Wine Lacquered Turkey

But let me just tell you. The aromas wafting from the oven while this spiced, buttered and wine drenched turkey were roasting were out of this world. And the flavor was even better. Truly. Somehow, just the tiniest bit of sweetness from the cinnamon and ginger and orange just elevated this bird to the highest level. And lets not forget the fact that this is one gorgeous bird.

Red Wine Lacquered Turkey

*Note: The butter portions were designed for a 7-8 pound turkey, so double it for 14-16 pound turkey or triple it for a 20 pound turkey.

To make this bird, this is what you do:

Pour the bottle of wine in a small pot and reduce over medium-low heat until you only have 1/3-1/2 cup of wine left.

Red Wine Lacquered Turkey

While the wine is reducing, prepare the turkey.
30 minutes before you roast the turkey, take the turkey out to come to room temperature. Make sure you remove the giblets and then set the bird on a roasting rack, breast side up.

Preheat the oven to 450 degrees.

To make the butter, use a fork to mash together the butter, cinnamon, ginger and orange. Then take that butter and lift up the skin on the turkey breasts and rub the muscle with the butter.
Then generously salt your turkey and stuff the cavity with the orange wedges.

Red Wine Lacquered Turkey

At this point, take your reduced wine and brush it onto the turkey.

Red Wine Lacquered Turkey Red Wine Lacquered Turkey

Pour two cups of chicken stock in the bottom of the pan and put the turkey into the oven to roast. Immediately turn the oven down to 350 degrees.

Cook your Turkey 13 minutes for every pound, or until the juices run clear. I basted mine with the buttery wine drippings twice during the process.

When you remove the Turkey from the oven, let it rest for about 15-30 minutes tented with foil- it will help to keep the meat juicy, plus give you time to get everything else ready!

Red Wine Lacquered Turkey

 

Recipe: Red Wine Lacquered Turkey with Spiced Butter

Ingredients

  • 1 bottle red wine (I used a zinfandel for it’s fruity flavors)
  • Small Turkey 7-8 pounds
  • Kosher salt
  • 8 ounces soft butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • Zest of one large orange
  • One large orange, cut into quarters
  • 2 cups chicken broth

Instructions

  1. Pour the bottle of wine in a small pot and reduce over medium-low heat until you only have 1/3-1/2 cup of wine left.
  2. While the wine is reducing, prepare the turkey.
  3. 30 minutes before you roast the turkey, take the turkey out to come to room temperature. Make sure you remove the giblets and then set the bird on a roasting rack, breast side up.
  4. Preheat the oven to 450 degrees.
  5. To make the butter, use a fork to mash together the butter, cinnamon, ginger and orange. Then take that butter and lift up the skin on the turkey breasts and rub the muscle with the butter.
  6. Then generously salt your turkey and stuff the cavity with the orange wedges.
  7. At this point, take your reduced wine and brush it onto the turkey.
  8. Pour two cups of chicken stock in the bottom of the pan and put the turkey into the oven to roast. Immediately turn the oven down to 350 degrees.
  9. Cook your Turkey 13 minutes for every pound, or until the juices run clear. I basted mine with the buttery wine drippings twice during the process.
  10. When you remove the Turkey from the oven, let it rest for about 15-30 minutes tented with foil- it will help to keep the meat juicy, plus give you time to get everything else ready!

Preparation time: 1 hour(s)

Cooking time: 2 hour(s)

Number of servings (yield): 12

Print Recipe  

Red Wine Lacquered Turkey with Cinnamon Orange Butter

I have to be honest. This turkey is really something special. I love a traditional turkey tremendously. You can’t go wrong with butter and fresh herbs, but if by any chance you are looking for something different- this may be the answer.

Red Wine Lacquered Turkey

When I made these scones last week, I had leftover cinnamon orange butter and it was sitting out on the counter. I was busy preparing my turkey for its red wine bath when I realized that the smells of the two were mingling nicely (the butter and the red wine. Not the raw poultry.) And it kind of reminded be of mulled wine or Morrocan food- where you can get sweet flavors and spices mixed in with savory.

Red Wine Lacquered Turkey

Anyways, I just sort of went for it and slathered the turkey (under the skin) in this cinnamon orange butter. And then the spectacular red wine glaze went over the top. It was so shiny and gorgeous, I have now started referring to it as a red wine lacquer.

Red Wine Lacquered Turkey

But let me just tell you. The aromas wafting from the oven while this spiced, buttered and wine drenched turkey were roasting were out of this world. And the flavor was even better. Truly. Somehow, just the tiniest bit of sweetness from the cinnamon and ginger and orange just elevated this bird to the highest level. And lets not forget the fact that this is one gorgeous bird.

Red Wine Lacquered Turkey

*Note: The butter portions were designed for a 7-8 pound turkey, so double it for 14-16 pound turkey or triple it for a 20 pound turkey.

To make this bird, this is what you do:

Pour the bottle of wine in a small pot and reduce over medium-low heat until you only have 1/3-1/2 cup of wine left.

Red Wine Lacquered Turkey

While the wine is reducing, prepare the turkey.
30 minutes before you roast the turkey, take the turkey out to come to room temperature. Make sure you remove the giblets and then set the bird on a roasting rack, breast side up.

Preheat the oven to 450 degrees.

To make the butter, use a fork to mash together the butter, cinnamon, ginger and orange. Then take that butter and lift up the skin on the turkey breasts and rub the muscle with the butter.
Then generously salt your turkey and stuff the cavity with the orange wedges.

Red Wine Lacquered Turkey

At this point, take your reduced wine and brush it onto the turkey.

Red Wine Lacquered Turkey Red Wine Lacquered Turkey

Pour two cups of chicken stock in the bottom of the pan and put the turkey into the oven to roast. Immediately turn the oven down to 350 degrees.

Cook your Turkey 13 minutes for every pound, or until the juices run clear. I basted mine with the buttery wine drippings twice during the process.

When you remove the Turkey from the oven, let it rest for about 15-30 minutes tented with foil- it will help to keep the meat juicy, plus give you time to get everything else ready!

Red Wine Lacquered Turkey

 

Recipe: Red Wine Lacquered Turkey with Spiced Butter

Ingredients

  • 1 bottle red wine (I used a zinfandel for it’s fruity flavors)
  • Small Turkey 7-8 pounds
  • Kosher salt
  • 8 ounces soft butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • Zest of one large orange
  • One large orange, cut into quarters
  • 2 cups chicken broth

Instructions

  1. Pour the bottle of wine in a small pot and reduce over medium-low heat until you only have 1/3-1/2 cup of wine left.
  2. While the wine is reducing, prepare the turkey.
  3. 30 minutes before you roast the turkey, take the turkey out to come to room temperature. Make sure you remove the giblets and then set the bird on a roasting rack, breast side up.
  4. Preheat the oven to 450 degrees.
  5. To make the butter, use a fork to mash together the butter, cinnamon, ginger and orange. Then take that butter and lift up the skin on the turkey breasts and rub the muscle with the butter.
  6. Then generously salt your turkey and stuff the cavity with the orange wedges.
  7. At this point, take your reduced wine and brush it onto the turkey.
  8. Pour two cups of chicken stock in the bottom of the pan and put the turkey into the oven to roast. Immediately turn the oven down to 350 degrees.
  9. Cook your Turkey 13 minutes for every pound, or until the juices run clear. I basted mine with the buttery wine drippings twice during the process.
  10. When you remove the Turkey from the oven, let it rest for about 15-30 minutes tented with foil- it will help to keep the meat juicy, plus give you time to get everything else ready!

Preparation time: 1 hour(s)

Cooking time: 2 hour(s)

Number of servings (yield): 12