This recipe pairs amazingly well with our Zinfandel.


2 carrots, sliced
2 celery ribs, sliced
6 fingerling potatoes, halved
1 yellow onion, quartered
11-12-lb. turkey, giblets discarded
4 tbsp. unsalted butter, softened
kosher salt
Black pepper


  1. Preheat oven to 350 degrees F. Place carrots, celery, onion, and 2 cups water in a roasting pan; top with a roasting rack.
  2. Loosen skin on turkey breasts, starting at the neck, and rub butter under skin. Season turkey (including the cavity) with 2 teaspoons salt and 1 teaspoon pepper; place on the roasting rack. Tie legs together with kitchen twine and tuck wings under.
  3. Roast, basting every 30 minutes and tenting with foil if skin becomes too dark, until the internal temperature (in the thickest par of the thigh) reaches 165 degrees F, 2 1/2 to 3 hours.
  4. Gently tilt turkey to release juice from cavity into the pan. Transfer turkey to a cutting board; rest for at least 30 minutes before carving.
  5. Stir in parsley. Hold warm.
  6. Scrape up brown bits from bottom of the pan and transfer, along with vegetables and transfer, along with vegetables and pan juices, to a large, straight-sided skillet; reserve.
  7. Pour your guests a glass of Artezin Mendocino Zinfandel. Enjoy!

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