Mulled-Wine Roast Turkey
Serves 6–8
Mulled-wine brine:
- 1 bottle white wine
- 2 c. water
- 2 oranges, juiced and zested
- 8 cloves
- 2 cinnamon sticks
- 2 tbsp. ginger, peeled and sliced
- ½ c. granulated sugar
- ½ c. salt
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Instructions:
Instructions:
- In a large stock pot, bring mulled-wine brine ingredients to a simmer, stirring frequently. Once salt and sugar have dissolved, remove from the heat and let cool.
- Submerge the turkey breast in the brine, and refrigerate for a minimum of 24 hours.
- When ready to roast, preheat the oven to 375°F. Remove the turkey from the brine, and rinse in cool water. Place the turkey in a rack-lined roasting pan, pour turkey stock in the bottom of the pan, and roast for 1–1½ hours or until the turkey is cooked completely.
- Let rest for 30 minutes before slicing and serving. Strain pan juices, and serve with the turkey.
