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Citrus and Garlic Roasted Turkey
Put a twist on the traditional Thanksgiving turkey with a burst of citrus flavors, and a hint of sweetness from a light cranberry sauce made with our Pinot Noir - Vin Gris.
Ingredients
For the turkey:
10-12 lb. young turkey
1 tangerine
1 orange
1 lemon
8 cloves garlic
3 sprigs fresh rosemary
Kosher salt and ground white pepper
2 tablespoons olive oil
For the sauce:
1 ½ cups bag fresh cranberries
2 ½ cups chopped fresh rhubarb
1 cup sugar
¼ cup water
¼ cup tangerine juice
2 tbsp Sanford Pinot Noir - Vin Gris
1/4 teaspoon salt
2 tangerines, peeled and cut into segments
Directions
For the turkey:
Rough chop the tangerine, orange, lemon, garlic and rosemary. Rub the bird thoroughly with the olive oil. Season the inside of the bird with the salt and pepper. Stuff citrus mixture into bird, and season the skin of the bird with salt and pepper. In a pre-heated 325 degree oven roast the turkey for approximately 3 to 3½ hours, or until an internal tempature of 170 is reached. Allow bird to rest for 20 min, carve and serve with cranberry, tangerine and rhubarb sauce.
For the sauce:
Combine all ingredients, except tangerine segments, in a medium saucepan and bring to a simmer over medium heat. Stir occasionally; as berries swell and burst smash them against the side of the pan. Continue to cook until sauce thickens, about 1 hour. Fold tangerine segments in and serve.