Roasted Turkey Braised in Red Wine and Aromatics

I’ve brined a turkey in red wine for friends and family each Thanksgiving for several years. This brine consistently produces an incredibly moist, tender turkey with deep flavor and a gorgeous golden-brown skin.

The red wine helps enrich flavor and encourages a rich color on the skin. The method is simple and reliable, and it’s fine to use an inexpensive bottle for the brine — save the special bottles for sipping.

Red Wine Turkey Brine Ingredients

• Red wine (2 bottles)
• Water
• Apples (quartered)
• Onions (quartered)
• Garlic (peeled and smashed)
• Sage
• Thyme
• Rosemary
• Peppercorns
• Salt
• Brown sugar

The brine requires two bottles of red wine — inexpensive blends work perfectly. Use firmer apples for texture; McIntosh are shown in the photos but any crisp variety is fine.

Both yellow and white onions work, though white onions give a stronger flavor in the brine. Classic poultry herbs — thyme, sage, and rosemary — complement the turkey, and you can adjust or omit herbs to suit your taste.

How to Make the Brine

Combine all brine ingredients except the red wine in a large stockpot. Bring to a boil, let it boil for about a minute, then turn off the heat and let the mixture cool completely before adding wine or the turkey.

How to Brine Turkey with Red Wine

Once the brine is fully cooled, place the thawed turkey into a large container or stockpot and pour in the two bottles of red wine. If the bird isn’t fully covered, add water until it is submerged. Cover and refrigerate for 48 hours.

How to Cook a Turkey with Crispy Skin

For crisp skin, dry the turkey before roasting. After two days in the brine, remove the bird and place it uncovered on a baking sheet in the refrigerator overnight. This helps the skin dry and crisp in the oven.

Before roasting, pat the turkey thoroughly with paper towels so the skin crisps rather than becomes tough.

What to Stuff a Turkey With

Choose ingredients that add moisture and gentle aromatics. A classic mix is apples, onions, lemon, garlic, and a poultry herb bundle (thyme, rosemary, and marjoram are good choices). These add subtle flavor to the cavity without overpowering the meat.

What to Inject a Turkey With

Injecting adds flavor and helps tenderize the meat. A simple, effective injection for this turkey is a mixture of white wine and soy sauce.

How to Cook a Turkey in the Oven

Use a large roasting pan or any roomy, deep pan. Place the pan on the middle rack of the oven for the best, even results.

Oven Position

Cook the turkey in the center of the oven. If needed, remove a rack so the pan sits squarely in the middle.

Temperature

Roast a whole turkey between 325°F and 350°F. I roast this bird at 350°F for a nicely browned exterior.

Cooking Time Per Pound

Plan roughly 20 minutes of roasting per pound of turkey.

How to Tell When the Turkey Is Done

The turkey is done when the skin is browned and crispy and the internal temperature reaches 165°F in the thickest part of the thigh.

Where to Insert the Thermometer

Insert the thermometer into the thickest part of the thigh without touching bone to get an accurate reading.

More Turkey Recipes

• Sriracha Beer Cajun Turkey
• Sweet Tea Brined Turkey Breast

Other Thanksgiving Recipes

• Thanksgiving Turkey Meat & Cheese Platter
• Secret Ingredient Sweet Potatoes
• Holiday Cranberry Compote
• 4 Ways to Make Fall Mimosas
• Pumpkin Pie Ice Cream Sundaes

Recipes to Use Up Leftover Turkey

• Thanksgiving Leftovers Pizza
• Thanksgiving Leftovers Monte Cristo
• Thanksgiving Leftovers Crunchwrap