Holiday Flavors of Rioja Wine and Spanish Spiced Turkey
For the turkey:
  • 1 turkey
  • 4 quarts water
  • 1 cup salt
  • 1 cup sugar
  • Carrots & Onions for roasting
  • Fresh thyme
For the orange sauce:
  • 2 cups orange juice
  • 1 small yellow onion
  • 4 cloves of garlic
  • Salt, to taste
  • Honey, to taste
  • 4 cups stock
  • orange zest
For the stuffing:
  • ¼ cup prunes
  • ¼ cup pine Nuts
  • ¼ cup apricots
  • 1 teaspoon fennel seed
  • 1 teaspoon cumin seed
  • 1 teaspoon smoked Spanish paprika
  • ½ teaspoon white pepper
  • 1 teaspoon mustard seeds
  • ½ teaspoon chili flakes
  • salt, to taste
  1. Bring the water, sugar and salt to a boil. Cool completely, then immerse the turkey in the brining liquid for about an hour.
  2. In a small skillet, toast the pine nuts over medium heat until golden.
  3. In a saute pan, cook the onions & garlic until soft and fragrant, about 5 minutes.
  4. Add orange juice and stock and reduce by ⅓, stirring frequently.
  5. Season with honey and salt according to your preference, then pour over the apricots and prunes and allow fruit to soak.
  6. Strain the 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.
  7. Combine the spices in a bowl.
  8. Stuff bird, sitting in a roasting pan with the bundle, and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
  9. Roast at 375 degrees for about 2 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees, basting occasionally with the strained orange sauce while roasting.
  10. When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions. Garnish with fresh thyme.
Recipe provided by Rioja wines.
Recipe by Flavor the Moments at