Roasted turkey Description :

Roasted turkey, with its mild and succulent flavor, pairs well with a variety of wines, offering a versatile canvas for both red and white options. Wines with good acidity, such as Chardonnay and Sauvignon Blanc, can cut through the richness of the meat, providing a refreshing balance. On the red side, Pinot Noir is a classic choice due to its bright acidity and light body, which complement the turkey without overpowering it. For a unique twist, consider a rosé or sparkling wine like Prosecco, which adds a lively and festive touch to the meal.

Ingredients :

• Turkey Breast: 1 bone-in turkey breast (about 4 pounds)
• Garlic: 3 cloves, minced
• Grainy Mustard: 2 tablespoons
• Fresh Thyme: 1 tablespoon, chopped

Instructions:

1. Prepare the Turkey: Mix the garlic, mustard, thyme, salt, pepper, olive oil, and lemon juice in a bowl. Gently loosen the skin of the turkey breast and spread half of the mixture under the skin. Apply the remaining mixture on the outside of the turkey. Refrigerate uncovered overnight for best flavor.
2. Roast the Turkey: Preheat your oven to 450°F (232°C). Place the turkey breast on a rack in a roasting pan. Pour the dry white wine and water into the bottom of the pan. Roast the turkey for 30 minutes at 450°F, then reduce the heat to 400°F (204°C) and continue roasting for an additional 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C).
3. Rest and Serve: If the skin browns too quickly, cover the turkey loosely with aluminum foil. Once done, remove the turkey from the oven, add butter to the pan, cover with foil, and let it rest for 15 minutes. Slice and serve with the pan juices spooned over the turkey breast for added flavor.
4. Pair with Wine: Pair your roasted turkey with a suitable wine, such as Chardonnay, Sauvignon Blanc, Pinot Noir, or even a sparkling wine like Prosecco, to enhance the dining experience