Okay I get it – you might already have your turkey recipe all figured out. I mean, it IS the Tuesday of Thanksgiving week. But maybe, just MAYBE you have it thawing in your refrigerator right now and you’re going back and forth between dry brine, no brine, deep frying it or butter basting it all day long. Well you can stop the engines right here – I have the recipe for you!
This Spanish Spiced Turkey is the turkey your dinner table needs. It’s fun, different (but not TOO different – grandma will still love it!), and easier than you would think.
The recipe starts with a quick brine in a sugar and salt mixture. When I say quick I mean it – just an hour. None of that overnight business.
Then you make an orange juice mixture of orange juice, onions, garlic, and stock. You will use it to base the turkey occasionally while it’s roasting and it will soak all of that amazing flavor right up. You also use the orange juice mixture to soak prunes and apricots. The prunes and apricots get stuffed into the turkey along with pine nuts, which later are served around the turkey for a gorgeous presentation.
The turkey is rubbed with a stellar mixture of Spanish spices – fennel, cumin seed, paprika, mustard seed, and salt which create a crispy and flavorful skin on the turkey.
This recipe comes from Honest Cooking, who recommends pairing it with a Rioja wine. I couldn’t agree more. I chose a Crianza variety which ensures the wine has been aged for at least 3 years was fresh, fruity, and not too heavy which went perfectly with the orange zest and spices on the Spanish Spiced Turkey. I don’t know much about wine but I do love my Rioja wine. It’s affordable and versatile and is perfect for a weeknight glass or when company is over!
And if you are already dead set on your Thanksgiving turkey recipe, save this one for Christmas – it’s a must make!
This post was sponsored by Honest Cooking and Rioja Wines.