Turkey two ways in the Yakima Valley

Turkey Two Ways in the Yakima Valley

Thanksgiving Day is often a busy affair for wineries throughout the valley as they prepare for hundreds of guests over Thanksgiving in Wine Country Weekend.  Somehow, they all find time to celebrate the bounty of the season in their own – if sometimes nontraditional – way, with family and friends.  This year, Kay Simon and Clay Mackey of Chinook Wines and Rob and Brenda Mercer of Mercer Estates open their cookbooks and share a few of their favorite recipes, along with choice wine pairings for the holiday meal.

Chinook Wines

Sleeping in, baking fresh bread and a long walk with the dogs all make the Thanksgiving Day agenda at the lovely Chinook Wines in Prosser, WA.  Husband and wife duo Kay Simon and Clay Mackey admit their meal of herbed rotisserie turkey served alongside shaved brussels sprouts and pancetta is not typical holiday fare.  But served with a glass of their favorite wine and accompanied by Kay’s warm homemade bread, it makes a Thanksgiving feast with all the comforts of home.

Chinook Wine Pairing Suggestion:

“Either Chinook’s crisp Sauvignon blanc, or clean and flavorful Chardonnay match nicely with the citrus and herbs in the turkey.  When red wine is called for, Chinook’s Cabernet Franc fills the bill nicely with poultry.”

Shaved brussels sprouts with pancetta

• 2 lb brussels sprouts
• 1 Tbsp canola oil
• 8 oz. pancetta, cut crosswise into 1/4 inch strips
• salt and freshly ground black pepper

Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends.  The resulting “shaved” sprouts should resemble confetti. Pour oil into a large skillet over high heat. Add pancetta and stir until slightly crisp; about five minutes.  Reduce heat to medium-high. Add brussels sprouts and cook 3-5 minutes, stirring frequently, until sprouts are bright green and tender.  Salt and pepper to taste.

Kay’s Homemade Bread

• 2 cups warm water
• 2 heaping Tbsp. yeast
• 1-2 Tbsp. sugar (or honey)

Dissolve yeast in warm water; sprinkle sugar over the top. Without stirring, wait until bubbly. (Approximately 5 minutes).

Add:

• 1 tsp. salt
• 5-6 cups unbleached white bread flour

Knead in flour until smooth & elastic. (Kay uses a KitchenAid mixer with dough hook). Raise in oiled bowl, with about 2 tsp. canola or olive oil, until doubled (45 minutes to 1 hour). Without punching down, cut dough & shape into two loaves or two baguettes.  Handle dough gently.  Dip bottoms of loaves in cornmeal & place on baking sheets or baguette pans.  No further raising time is necessary.  Slash tops of loaves with sharp knife.  Brush w/ egg white if shiny top is desired.

Place baking sheet into cold oven. Turn oven to 400 degrees Fahrenheit and bake loaves 30-35 minutes.

Clay’s Herbed Rotisserie Turkey

• Small 9-13 lb. “all natural” turkey
• lemon
• salt and pepper
• rosemary and lemon thyme sprigs

While charcoal grill heats, prepare the turkey.  Pierce holes in lemon then skewer on the rotisserie inside the turkey.  Add a few sprigs of fresh rosemary and lemon thyme – rubbed to release the scent, and salt and pepper to the cavity of the turkey.  Bind the wings and legs of the bird with cotton string to keep it stable in the rotisserie.

Place turkey on rotisserie.  Clay adds a few pieces of grape wood to the top of his charcoal fire, which add a light smoke to the flavor.  Close lid and cook for about an hour or until poultry thermometer reads an internal temperature of 160 degrees.

Chinook Wines

PO Box 387

Prosser, WA 99350

Phone: 509.786.2725

info@chinookwines.com

Mercer Estates

Thanksgiving at Rob and Brenda Mercer of Mercer Estate’s home is filled with laughter and busy preparation as they host their large extended families. The Mercers typically prepare a traditional meal including home-grown vegetables picked from their garden.  The holiday is a family affair with each member contributing to the holiday meal.  Son TJ, 8 has his own garden, and provides rosemary and basil to season the meal.  Daughters Reagan, 10, and Rylee, 8, decorate the table with hand-crafted place mats created for the occasion.  Though their own Thanksgiving celebration is traditional, they suggested the deep fried turkey slider recipe for a slightly more adventurous dining experience.

Mercer Wine Pairing Suggestion:

“Mercer Estates Riesling complements the rich and tangy flavors of the turkey slider. This wine has flavors of apricot and orange.  It gives a nice balance between the moist turkey and spiced fruit components of the dish. Riesling is a great wine to have on the table Thanksgiving Day and throughout the season.”

Deep Fried Turkey Slider with Cranberry Chutney

Start with a deep fried turkey. Pull apart the meat and place on a warm potato roll, top with cranberry chutney and finish with honey Dijon mustard sauce to the top bun.

Serve Warm

Cranberry Chutney

• 1 lb. tart granny-smith apples, chopped
• 2 1/2 lbs. cranberries
• 1 C. brown sugar
• 1 C. cider vinegar
• 1 C. dry white wine
• 1 C. honey
• 1/2 Tbsp. cinnamon
• pinch salt
• 1 Tbsp fresh gingerbread
• 1 tsp red pepper flakes
• 1/2 lb craisins

Directions:  Place all ingredients in saucepan and cook 25-30 minutes.

Honey Dijon Mustard Sauce

Mix until smooth:

• 1 cup dijon mustard
• 1/2 C. honey
• 1 1/2 cup mayonnaise

Mercer Estates Winery

3100 Lee Rd

Prosser WA 99350

509-786-2097 phone

info@mercerwine.com