Name:
Location: Whitby, Ontario, Canada

Born in Malta but in Canada since age 5. Has written three books and presently does several columns about wine and food for various magazines.

Friday, December 15, 2017

The Turkey Dinner:Part One



 There is nothing like a Traditional Turkey Dinner along with a fine bottle of wine. Executive Chef Nikko Jacino of The Luxe Appliance Studio, one of Toronto’s top restaurants has shared this treat for your holiday dining pleasure.
Ingredients:
1 12lb turkey, preferably fresh
Rub:
¼ cup butter, softened
Zest of one lemon
¼ cup fresh parsley, chopped
2 tbsp fresh thyme
5 garlic cloves, minced
1 tbsp kosher salt
Stuffing:
1 pear, quartered
1 lemon, quartered
1 white onion, quartered
4 garlic cloves, crushed
1 cup fresh parsley
4 sprigs fresh thyme
Preparation:
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated. Set aside.
Using your fingers, gently separate the skin from the breast muscle. Using your hands grab small portions of the butter and place between the turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well. Place the turkey on a wire rack over top of a baking sheet and chill uncovered in the fridge for 6–12 hours.
Pull the turkey from the fridge. Stuff the cavity with pear, lemon, onion, garlic, parsley and thyme.
Twine the legs together and fold the wings under the breast. Let the turkey stand at room temperature for at least 1 hour.
Preheat oven to 450°F.
Season the turkey with salt and place in the oven for 25 minutes. Reduce the oven temperature to 320°F and cook for 1 hour 45 minutes or until the turkey breast reaches an internal temperature of 165°F.
When finished, remove from the oven and loosely tent with tin foil. Rest the turkey at room temperature for 1 hour before serving.
The following wine would bring fine accompaniment to the turkey and trimmings. A fruit filled white or red would make super company!
White:
Nugan Estate Annelise Pinot Grigio LCBO #483230  $14.95
Fleur du Cap Chardonnay LCBO #358960  $12.95
Peninsula Ridge Chardonnay LCBO #594200 $14.95
Saint Clair Family Estate Sauvignon Blanc LCBO #417618  $17.15
Red:
Meiomi Pinot Noir Vintages #130138 $27.95
Louis Jadot Beaujolais Villages LCBO #365924 $17.95