Whole Basted Turkey with Zinfandel Cranberry Compote

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Whole Basted Turkey with Zinfandel Cranberry Compote

provided by Omaha Steaks
Thaw 3-4 days in the refrigerator.

Preheat oven to 350°F. Place Omaha Steaks™ Whole Basted Turkey in a large roasting pan. Roast turkey for 2 ½ to 3 ½ hours, depending on size. The internal temperature should be at least 180 degrees. If stuffing turkey, allow an extra 20-30 minutes cooking time.
(Stuffing internal temperature should be 165°F.)

Zinfandel Cranberry Compote:
1 bottle (750ml) Rancho Zabaco Zinfandel™
1 tablespoon grated orange zest
2 cups sugar
¾ cup orange juice
½ cup dried cherries or cranberries
1 cinnamon stick
1 vanilla bean
½ teaspoon kosher salt
2 packages (12 ounces each) cranberries

Combine all ingredients except cranberries in a non-reactive 3-quart saucepan. Stir to dissolve sugar. Bring to a boil; reduce heat and simmer until volume is reduced by half. Add cranberries. Continue to simmer until berries just start to change color and burst. Remove from heat. Stir gently with a whisk to break up berries. Remove cinnamon stick and vanilla bean. Let stand at room temperature until cool. Cover and refrigerate 24 hours allowing the flavors to blend.

Makes 6 cups
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