Bobbing For Apples

Inspired by a Halloween pastime, this punch wonderfully embodies the harmony of bourbon, apples and cinnamon to delight your ghostly guests. We recommend Maker’s Mark Kentucky Straight Bourbon Whisky and Fireball Cinnamon Whisky for this spiced punch.
Ingredients Instructions

Ingredients

Serves 10
10 oz (300 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
5 oz (150 ml) Fireball Cinnamon Whisky
5 oz (150 ml) fresh lemon juice
20 dashes aromatic bitters
20 oz (600 ml) non-alcoholic sparkling apple juice
4 small apples, for garnish
10 apple slices, for garnish

Instructions

  1. In a large container, stir all ingredients. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a punch bowl with cubed ice and garnish with whole small apples. For each serving, ladle 4 oz (120 ml) over ice in an old-fashioned glass and garnish with an apple slice.
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Drink Pairings

Peek-a-BOO!

Garlicky marinated bocconcini, rich salty prosciutto and a splash of Pimiento-Gin Sauce—keep your eyes on these tasty canapés or you might miss out. Serve this appetizer with 19 Crimes Bride Of Frankenstein Red Blend.
Ingredients Instructions

Ingredients

Serves 20 canapés
BOCCONCINI
2 tbsp (30 ml) extra-virgin olive oil, plus more to cover
1 tbsp (15 ml) minced garlic
1½ tbsp (22.5 ml) white wine vinegar
1 small sprig fresh rosemary
1 tsp (5 ml) salt
1 × 7 oz (200 g) tub cherry bocconcini, halved
10 slices prosciutto, halved lengthwise
10 pimiento-stuffed green olives, halved crosswise
PIMIENTO-GIN SAUCE
3 tbsp (45 ml) diced pimiento peppers, drained
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) Bombay Sapphire Sunset Gin
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) Spanish smoked paprika
¼ cup (60 ml) extra-virgin olive oil

Instructions

  1. To make the bocconcini, in a medium mixing bowl, combine 2 tbsp (30 ml) olive oil, garlic, vinegar, rosemary and salt. Add bocconcini halves and toss until well coated. Transfer to a jar or airtight container and pour in more olive oil to cover. Seal jar and marinate, refrigerated, for a minimum of 24 hours and up to 3 days.
  2. Remove bocconcini from marinade and pat dry. Wrap each piece with a half slice of prosciutto and top with a slice of pimiento-stuffed green olive. Leftover marinade can be used to make a vinaigrette, pesto or pasta dish.
  3. Garnish a serving tray with a splatter of Pimiento-Gin Sauce and arrange wrapped bocconcini as desired.
  4. To make the pimento-gin sauce, in a blender, combine all ingredients except oil and purée until smooth. While on high speed, slowly drizzle in olive oil until emulsified. Sauce can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes

If you’re looking for an easy recipe for Thanksgiving, this is it! It’s not only easy but so delicious. Redcurrant jelly in the jus gives hints of traditional cranberry sauce. And once you make these Mashed Potatoes, it will be the only way you do them—they’re so rich, creamy and smooth! Terranoble Casablanca Valley Vegan Pinot Noir Reserva Calliope Figure 8 White make for excellent drink pairings with this dish.
Ingredients Instructions

Ingredients

Serves 4
4 bone-in, skin-on turkey legs
½ lb (225 g) chicken wings
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large carrot, cut into 2-in (5 cm) chunks
1 stalk celery, cut into 2-in (5 cm) chunks
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 fresh or dried bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) St. Rémy VSOP Brandy
2 cups (500 ml) turkey or chicken stock
2 tbsp (30 ml) butter, divided
1 cup (250 ml) pearl onions, blanched and peeled
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) redcurrant jelly
Mashed Potatoes, to serve, recipe follows
MASHED POTATOES
4 large yellow potatoes, scrubbed
¾ cup (180 ml) whipping cream
¼ cup (60 ml) unsalted butter
2 cloves garlic, crushed
2 sprigs fresh thyme
4 black peppercorns
1 dried bay leaf
1 tsp (5 ml) kosher salt

Instructions

  1. Preheat oven to 275 F (135 C).
  2. Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside.
  3. Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
  4. Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender.
  5. Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml).
  6. In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm.
  7. Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
  8. Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes.
  9. MASHED POTATOES
  10. Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes).
  11. While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
  12. Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot.
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Drink Pairings

Buffalo Chicken Boneyard

Celery, check. Blue cheese, check. Frank’s RedHot, check. All the notes of party favourite buffalo chicken wings are found in this delightfully spooky Halloween Boneyard dip. Pair this appetizer with Chronic Cellars Sir Real Cabernet Sauvignon or Diablo Dark Red.
Ingredients Instructions

Ingredients

Serves enough for a horde of partygoers, or 6-8 people
1 × 8 oz (226 g) block cream cheese, room temperature
½ cup (125 ml) ranch dressing
⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce
¾ cup (180 ml) sour cream
⅓ cup + 2 tsp (90 ml) buttermilk
1 tsp (5 ml) Spanish smoked paprika
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 cups (500 ml) shredded cheddar
3 cups (750 ml) diced cooked rotisserie chicken
1 stalk celery, diced small
6 to 8 assorted crackers, for garnish
⅔ cup (160 ml) chopped fresh parsley, for garnish
3 tbsp (45 ml) chopped fresh dill, for garnish
pretzel sticks, for garnish
3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional)
¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish
¼ cup (60 ml) crumbled blue cheese, for garnish (optional)
crackers and sturdy potato chips, to serve

Instructions

  1. In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve.
  2. To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips.
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Drink Pairings

Carrot Hazelnut Crumb Cake with Red Wine Poached Pears

This showstopping carrot cake is moreish and comforting, no icing required. While great on their own, the Red Wine Poached Pears add extra texture to this cake. Also, baking them right into the cake keeps the cake moist and fresh for up to 5 days, making this a great make-ahead dessert. Serve this cake with Carolans Irish Cream Liqueur or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6 poached pears
⅔ cup + ¼ cup (220 ml) unsalted butter, room temperature, divided 
1¼ cups (310 ml) granulated sugar, divided
1⅔ cups (410 ml) all-purpose flour, divided
1 cup (250 ml) shredded carrots (about 2 medium carrots)
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) freshly grated nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
3 large eggs, room temperature
½ cup (125 ml) hazelnut flour
½ cup (125 ml) sour cream
¼ cup (60 ml) whole milk
6 Red Wine Poached Pears, room temperature, make ahead, recipe follows
⅓ cup (80 ml) roughly chopped hazelnuts
RED WINE POACHED PEARS
2 cups (500 ml) water
2 cups (500 ml) Inniskillin Okanagan Estate Pinot Noir
1 cup (250 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
6 small firm Bosc pears or Forelle pears, peeled but not cored

Instructions

  1. Preheat oven to 350 F (175 C). Lightly grease base and sides of a 9-in (23 cm) springform pan and line with parchment. Set aside.
  2. In bowl of a stand mixer fitted with paddle attachment, beat ⅔ cup (160 ml) butter and 1 cup (250 ml) sugar at medium-high speed, scraping down sides of bowl as needed, until mixture is very pale and creamy, about 3 minutes.
  3. In a medium bowl, whisk 1⅓ cups (330 ml) flour, shredded carrots, baking powder, nutmeg, cardamom, cinnamon and salt until well combined.
  4. Add 2 tbsp (30 ml) flour mixture to butter mixture and beat until combined. Add eggs 1 at a time, beating well after each. Add remaining flour mixture, hazelnut flour, sour cream and milk. Mix until just combined. Spoon batter into prepared springform pan and smooth out into 1 even layer. Press pears into batter so they are arranged evenly and are standing upright.
  5. Make a quick hazelnut crumb by placing chopped hazelnuts and remaining ¼ cup (60 ml) butter, ¼ cup (60 ml) sugar and ⅓ cup (80 ml) flour in a medium bowl. Using your hands, rub ingredients together until a coarse crumb forms. Sprinkle crumble over cake, in and around pears.
  6. Bake until golden brown and a wooden skewer inserted in centre of cake comes out clean, 60 to 75 minutes. If crumble is browning too quickly, loosely cover with foil and continue to bake until cake is done. Cool cake in pan on a rack for 20 minutes, then remove springform collar and parchment (leave base on) and let cool to room temperature on rack.
  7. To serve, transfer cake to a cake plate or cutting board. Cut and serve. Serve reduced pear poaching liquid alongside to drizzle over cake, if desired.
  8. RED WINE POACHED PEARS
  9. In a small saucepan, stir water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture just to a simmer.
  10. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment over them so that it touches poaching liquid. Poaching time for pears will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pears are done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl or plate, trying to keep them standing upright (slicing off a bit of each pear’s bottom helps with this). Let cool completely to room temperature before using.
  11. If desired, to make a syrup, return poaching liquid to stovetop over high heat and boil until reduced by half and syrupy, about 5 minutes. Set aside until needed.
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Drink Pairings

Turkey Wellington

This is a showstopper dish that’s worth the three-day effort to make it! Inspired by a classic beef Wellington, it takes a butterflied turkey breast, rolls it with an herb and garlic rub and surrounds it with a mushroom and leek stuffing, prosciutto and puff pastry. Using frozen all-butter puff pastry makes everything a bit easier. Pair this Turkey Wellington with Saintly The Good Red Or Wente Morning Fog Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
3 tsp (15 ml) kosher salt, divided
2 tsp (10 ml) freshly ground black pepper, divided
8 sprigs fresh thyme, leaves only, divided
¼ cup (60 ml) fresh sage leaves, finely chopped
4 cloves garlic, minced
4 tbsp (60 ml) unsalted butter, divided
1 whole turkey breast (about 4 lbs/1.8 kg), skinless, deboned and kept whole (breast still connected in middle)
½ oz (15 g) dried mushrooms, hydrated according to package instructions, liquid reserved
1 lb (450 g) button mushrooms
2 tbsp (30 ml) extra-virgin olive oil
1 medium leek, white part only, finely chopped
2 eggs
1 cup (250 ml) bread crumbs
4 egg yolks
¼ cup (60 ml) whipping cream
all-purpose flour, for dusting
2 × 14 oz (398 g) packages frozen all-butter puff pastry, thawed according to package directions
4 oz (110 g) sliced prosciutto
cranberry sauce and gravy, to serve

Instructions

  1. DAY 1
  2. Make a rub. In a food processor, blend 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 6 sprigs thyme leaves, sage and garlic until herbs are finely chopped. Set aside.
  3. In a small saucepan, melt 2 tbsp (30 ml) butter. Set aside.
  4. Remove tenders from breast and keep for another use. Using a sharp knife, butterfly thick side of 1 breast and fold cut piece outwards so it lies flat. Repeat on other side.
  5. Score entire breast halfway through thickness of meat, making cuts 1-in (2.5 cm) apart. Repeat with second set of cuts perpendicular to first.
  6. On counter, lay out a piece of foil double the size of breast. Sprinkle rub evenly over breast and rub into meat. Drizzle melted butter evenly overtop.
  7. Carefully roll meat into a tight cylinder. Place cylinder on foil and wrap it up, then wrap tightly in plastic wrap. Place in refrigerator overnight, up to 24 hours.
  8. DAY 2
  9. The next day, remove turkey from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350 F (175 C). Remove plastic wrap from turkey (leave foil on), place on a baking sheet and bake until internal temperature reaches 165 F (74 C), about 1½ to 2 hours. Remove from oven and cool to room temperature, then transfer to refrigerator and chill completely, preferably overnight.
  10. In a food processor, finely chop hydrated mushrooms and button mushrooms.
  11. In a large saucepan over medium heat, melt remaining 2 tbsp (30 ml) butter with olive oil. Sweat leeks until soft. Add chopped mushrooms and remaining 1 tsp (5 ml) salt, 1 tsp (5 ml) pepper and 2 sprigs thyme leaves. Cook until mushrooms have released all their juices. Add liquid from hydrating mushrooms, avoiding any grit. Continue cooking, stirring occasionally, until all liquid has evaporated and mushrooms have slightly browned. Transfer to a container and cool, then place in refrigerator until cold.
  12. DAY 3
  13. Remove foil from turkey, dry with paper towel and set aside at room temperature.
  14. In a medium bowl, mix mushrooms with eggs and bread crumbs and set aside.
  15. In a separate bowl, mix egg yolks with cream and set aside. This is your egg wash.
  16. Dust counter with flour and lay out 1 package of puff pastry, dusting with more flour and rolling it out if necessary so it is large enough to roll turkey in. Brush with egg wash.
  17. Lay prosciutto on half the pastry. Spread mushrooms over prosciutto. Place turkey on 1 side of pastry and roll it up in pastry. Tuck pastry underneath and place on a parchment-lined baking sheet. Place in refrigerator.
  18. Dust counter with flour and lay out second package of pastry. Dust pastry with flour. Make 1-in (2.5 cm) vertical cuts across pastry, then repeat until you have made cuts on entire sheet. Alternatively, use a lattice pastry cutter. Brush off excess flour. Brush Wellington with egg wash. Place cut pastry on top of Wellington, then place in refrigerator until ready to cook.
  19. Preheat oven to 400 F (200 C).
  20. Remove Wellington from refrigerator and brush with egg wash.
  21. Bake Wellington for 15 minutes, then turn heat down to 350 F (175 C) and bake for another 45 to 55 minutes, or until pastry is golden brown and cooked through, rotating halfway through baking.
  22. Remove from oven. Serve with cranberry sauce and your favourite turkey gravy.
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Drink Pairings

Witch’s Hat Cheeseball

This cheesy party snack is filled to the brim with mild Cambozola, cream cheese and cheddar spiked with port and black garlic. Hats off! Be sure to enjoy this Cheeseball with Parallel 49 Craft Lager.
Ingredients Instructions

Ingredients

Serves 8-10 people. Makes 1 large and very cheesy witch’s hat and as many broomsticks as needed to get all your witchy guests home safely.
CHEESEBALL
1 cup (250 ml) Taylor Fladgate Vintage Port 2017
1 head black garlic, peeled and chopped, or ½ cup (125 ml) chopped dried figs
12 oz (340 g) cream cheese, room temperature
6 oz (170 g) Cambozola, room temperature
4 oz (110 g) cheddar, shredded
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
1 cup (250 ml) crushed blue corn tortilla chips
radish, very thinly sliced, for garnish
crackers, to serve
BROOMSTICKS
string cheese sticks, cut into 1¼-in (3 cm) long pieces
pretzel sticks
fresh chives, cut into 2½-in (6.25 cm) lengths

Instructions

  1. To make the cheeseball, in a small saucepan over medium heat, combine port with black garlic and simmer to reduce volume to ½ cup (125 ml). Set aside and let cool to room temperature.
  2. In a medium mixing bowl, combine cream cheese, Cambozola, cheddar, Worcestershire, pepper, onion powder and garlic powder and beat until smooth. Add cooled port reduction and mix well. Wrap about one-quarter of mixture with plastic wrap and flatten into a small disc. Wrap remaining mixture with plastic wrap and form into a cone shape. Refrigerate for a minimum of 2 hours.
  3. Cut a piece of parchment into a 7-in (18 cm) circle. Using gloves or a large sheet of plastic wrap, form cheeseball as follows. On cut-out parchment circle, use unwrapped disc portion to form brim of hat. Place unwrapped cone portion on top and shape top part of hat. Coat cheeseball with crushed tortilla chips, then arrange sliced radishes where hat brim and top meet to make a hat band.
  4. Using parchment disc to help, slide witch’s hat onto a plate. Garnish with Broomsticks and serve with plenty of crackers.
  5. To make the broomsticks, use a chopstick or wooden skewer to poke a ⅓-in (0.8 cm) deep hole in 1 end of a piece of string cheese. From unpierced end, peel back shreds of cheese, stopping halfway. Insert a pretzel stick ½-in (1.25 cm) into pierced hole and tie with piece of chive. Repeat with remaining string cheese, pretzel sticks and chives.
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Drink Pairings

Swamp Water Punch

Not all swamp water is created equal. Try this botanically spiced, bright and tropical combination of Bombay Sapphire London Dry Gin, citrus, lychee and ginger.
Ingredients Instructions

Ingredients

Serves 10
15 oz (450 ml) Bombay Sapphire London Dry Gin
2½ oz (75 ml) Bols Blue Curaçao Liqueur
2½ oz (75 ml) fresh lemon juice
10 oz (300 ml) fresh orange juice
10 oz (300 ml) lychee nectar (from can)
10 oz (300 ml) ginger beer
lychees stuffed with blueberries, for garnish

Instructions

  1. In a large container, gently stir gin, blue curaçao, lemon juice, orange juice and lychee nectar. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a beverage dispenser, top with ginger beer, add cubed ice and garnish with lychee eyeballs. For each serving, dispense 5 oz (150 ml) into a small glass and garnish with a few lychee eyeballs.
  2. **Dry ice was used for visual purposes. Always use safe-handling practices when working with dry ice. Never handle dry ice with bare hands and do not add dry ice to a glass you are directly consuming from.
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Featuring

Savoury Sensation

The name says it all. Exciting various palate sensations while focused on umami, this cocktail combines miso, ginger, smoky Scotch and a little demerara sugar, brightened with fresh lemon.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ tsp (2.5 ml) white miso paste
½ tsp (2.5 ml) demerara sugar
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) ginger beer
lemon peel, for garnish

Instructions

  1. In a cocktail shaker, combine whisky, miso paste, sugar and lemon juice. Stir to dissolve sugar and miso paste, then add cubed ice and shake gently to chill. Strain over cubed ice in a Collins glass and top with ginger beer. Garnish with lemon peel.
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Featuring

Asian Whole Turkey with Orange Five-Spice Soy

This is an Asian twist on your traditional roast turkey. Flavoured with soy, orange, five-spice and ginger, the marinade turns into a beautiful dark glaze with crisp skin, and the jus is perfect to serve with the meat. Gray Monk Riesling and Meiomi Pinot Noir are great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 10-12
½ cup (125 ml) light soy sauce
½ cup (125 ml) dark soy sauce
¼ cup (60 ml) char siu sauce
¼ cup (60 ml) fresh orange juice
¼ small orange, zest only, peeled with a vegetable peeler
6 black peppercorns
1 dried or fresh bay leaf
1 tsp (5 ml) five-spice powder
8 cloves garlic, crushed, divided
3 green onions, cut into thirds
8 × 1-in (2.5 cm) slices fresh ginger, divided
12 to 14 lbs (5.4 to 6.3 kg) whole turkey
2 tsp (10 ml) kosher salt
1 yellow onion, quartered
2 tbsp (30 ml) butter, melted

Instructions

  1. In a small saucepan, combine soy sauces, char siu sauce, orange juice, zest, peppercorns, bay leaf, five-spice powder, 3 cloves garlic, green onions and 4 pieces ginger. Bring to a boil over medium-high heat, then turn heat to low and simmer for 10 minutes. Cool, strain and discard solids.
  2. Dry turkey with paper towel. Salt cavity, then stuff with onions and remaining garlic and ginger. Truss legs and tuck wings under body. Place on a V-shaped roasting rack on a baking sheet or in a roasting pan and rub with ¼ cup (60 ml) soy marinade. Refrigerate, uncovered, overnight.
  3. Remove turkey and marinade from refrigerator 2 hours before cooking. Preheat oven to 400 F (200 C)—use convection setting if you have it. Brush turkey with butter, place in oven and turn heat down to 350 F (175 C). Roast for 13 to 15 minutes per pound, or until a thermometer inserted into thickest part of leg reads 165 F (74 C). After 1 hour of roasting, baste turkey with marinade every 30 minutes. Rotate pan after 2½ hours. Cover breast with foil if it browns too quickly.
  4. Remove turkey from oven, tent with foil and let rest for 30 minutes to 1 hour before serving. Strain juices and remove excess fat, then serve jus with turkey.
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Drink Pairings

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