Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Sparkling Rose
Ingredients:
¾ cup kosher salt
1 2/3 cups sugar
1 cup honey
3 sprigs each: parsley, sage,
dill, thyme, tarragon
1 sprig rosemary
1 tablespoon brown mustard seeds
1
tablespoon fennel seeds
1 whole cinnamon stick
3 bay leaves
4 whole cloves
1 tablespoon juniper berries
1 tablespoon whole black peppercorns
1
tablespoon whole allspice
1 lemon, cut in half
1 gallon boiling water
One
10 pound fresh turkey
2 sticks (1/2 pound) unsalted butter, melted
½ bottle
Goosecross Sparkling Rosé
Cheese cloth
Directions:
Combine brine ingredients in a large container, pouring boiling water in last. Stir well. Cool to
room temperature. Add the turkey, cover, and refrigerate overnight. Remove the turkey from the
brine and rinse it off under cold water. Pat turkey dry with paper towels.
Preheat the
oven to 300°F. Place turkey in roasting pan.
For the baste:
Melt the butter in a 3 quart saucepan. Add the Sparkling Rosé to the saucepan and stir well.
Take some cheese cloth and fold it to 3-4 ply thickness and large enough to cover the turkey.
Saturate the cheese cloth in the wine & butter mixture. Cover the entire breast area of the turkey.
Place the turkey in the oven and roast for 21/2 to 3 hours, basting the turkey with the butter
every 30 minutes. The turkey is done when the internal temperature reaches 160°F. Remove
turkey from the oven and let it rest for 30 minutes. Carefully remove the cheesecloth and transfer
turkey to a platter. Garnish platter with fresh herbs.
Serves 8
