Toasted Toad CellarsToasted Toad Cellars

Zinfandel Turkey - AKA Purple Turkey

To download a PDF of this recipe click here.

 

For the turkey:

Turkey - Can be a whole turkey or just pieces of a turkey (breast, legs, etc.)

1 bottle of Toasted Toad Cellars Zinfandel

1/2 cup red wine vinegar

Juice of one orange

15 bay leaves

1 tablespoon whole peppercorns

Two to three cloves of garlic lightly crushed

 

Wash and dry the turkey (if previously frozen, should be completely defrosted). If doing a whole turkey you can use new trash bags for marinating. DO NOT use a metal container. If using trash bags, use a couple of layers to prevent leaks. Combine all ingredients and place in the refrigerator for 3 to 4 days, moving the contents a couple of times a day to make sure the marinade is getting to all parts of the turkey. Either cook in the oven, or I prefer to cook on the BBQ using charcoal and some apple or cherry wood.

 

For the gravy:

You can take 2 cups of the marinade and boil down to reduce. Season with salt and pepper to taste. Add 1/3 cup brandy or sherry. Thicken with corn starch mixed with a little cold water. Cook until it reaches the consistency of gravy.