Give your feast a Spanish flair with this Spanish Spiced Turkey paired with Rioja wine. Smothered in warm spices & stuffed with dried fruits it’s perfect!
Spanish Spiced Turkey
How was your holiday weekend? Ours was full of feasting & family time. I know a while back I shared with you my tried & true method for how to roast a turkey.
This weekend we went off that basic recipe & did a little trial run with a new recipe that we will serve again at Christmas this year. This Spanish Spiced Turkey is rubbed with warm spices & smoked Spanish paprika, which happens to be one of my favorite spices ever.
Spiced Turkey Recipe
We stuffed the turkey with dried fruits & nuts soaked in a pineapple sauce & the used that same sauce to baste the meat as it roasted. Oh my word it was absolutely delicious.
We made sure to pair our turkey with some Rioja wine. The wonderful flavors of the turkey blend so well with Rioja. It made for a delectable feast. WOW! We really enjoyed how the flavors played off one another.
Spanish Spiced Turkey
- Turkey Recipe:
- 1 Bird
- 4 quarts water
- 1 cup salt
- 1 cup sugar
- Carrots & Onions for roasting
- Fresh thyme
- Pineapple Sauce
- 2 Cups pineapple juice
- 1 sml yellow onion
- 4 cloves of garlic
- Salt to taste
- Honey totaste
- 4 cups stock
- Pine Nuts
- Fennel seed
- Cumin seed
- Smoked Spanish Paprika
- White Pepper
- Mustard Seeds
- Chili flakes
- Cheese cloth
Bring to a boil the water, sugar and salt. Cool and then immerse turkey in the bringing liquid for about an hour.
Toast pine nuts until golden on the stove top.
In another pan, saute onions & garlic until soft and fragrant.
Add pineapple juice and stock and reduce by ⅓, stirring frequently.
Season with honey and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak.
Strain fruit, reserving the liquid, and stir in the toasted pine nuts. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle.
Combine spices in a bowl.
Stuff bird, sitting in a roasting pan, with bundle and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
Roast at 375 degrees F for about 2 hours, or until done, depending on the size of the bird.
Baste occasionally with the strained orange sauce while roasting.
When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions.
Garnish with fresh thyme.
To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.
Lighter Rioja red wines often have hints of smoke, only slight notes of oak aging, and plenty of ripe berry flavors. Dishes, like this turkey recipe, with pineapple and warm baking spices are natural pairings with these Rioja wines.
You can also check out the video on Facebook.
Looking for some of our favorite sides to pair with this delicious turkey?
To see where I am linking today- visit HERE