how2heroes » Turkey w/ Riesling, Sauerkraut & Pork Sausages

Entrees » Turkey w/ Riesling, Sauerkraut & Pork Sausages

Watch hero and friend Hunter Lewis, Test Kitchen Director at Saveur Magazine, throw traditional turkey to the wind with this incredibly moist rendition. Braise your whole turkey in Riesling wine on a bed of slow-cooked onions, slab bacon, apples and sauerkraut. Top off the turkey with strips of bacon for guaranteed extra moisture and smoky flavor. Potatoes and sausages are served along-side with mustard for dipping. Are you still reading or have you already run to the store?

Print Recipe

Serves 12

Ingredients

1 cup rendered duck fat
3 onions, thinly sliced
generous pinch of kosher salt
6 sprigs fresh thyme
6 sprigs fresh parsley
3 bay leaves
6 garlic cloves, crushed
12 juniper berries
6 whole cloves
½ cup water
3 cups Riesling wine
3-4 lbs raw sauerkraut, rinsed & drained
2 Granny Smith or Empire apples, julienne (matchstick) cut
1 lb smoked slab bacon, cut into ¾" thick strips
10-12 lb fresh turkey
kosher salt & pepper for seasoning
12-14 strips thinly-sliced bacon
6 knackwurst sausages
6 bauernwurst sausages
16 small new potatoes, peeled
Dijon mustard for serving

How-to

Cook Onions, Spices & Riesling

Melt duck fat in an 8-quart pot over medium-high heat
Add onions, reduce to medium heat and season with salt
Partially cover the onions and cook, stirring occasionally until soft, 18-20 minutes
Meanwhile, make a bouquet garni (spice bundle) by wrapping parsley, thyme, bay leaves. garlic, juniper berries and whole cloves in a double layer of cheesecloth; tie ends and set aside
When onions are softened, add the spice bundle, ½ cup water and 3 cups of Riesling; bring to a boil and cook for 3 minutes

Mix Sauerkraut, Apples & Onions

Combine sauerkraut and apples in a large bowl. Add the cooked onions and mix well. Transfer to roasting pan and spread mixture evenly in the pan

Add Bacon & Turkey & Into the Oven

Heat oven to 350°
Distribute sliced slab bacon amongst the onions, sauerkraut and apples. Place turkey atop mixture in roasting pan. Stuff the turkey with about a quarter of the sauerkraut-apple-onion mixture. (Optional - add bouquet garni to turkey cavity as well)
Season turkey with salt and pepper
Drape thinly-sliced bacon over top of turkey and legs and secure with toothpicks
Cover with a sheet of parchment paper and 1-2 sheets of heavy-duty aluminum foil. Crimp foil tightly around edges of pan
Roast turkey until an instant-read thermometer inserted into deepest part of thigh reads 160°, about 3 hours. Transfer turkey to a cutting board; let rest for 30 minutes

Cook Sausages & Potatoes

Meanwhile, bring a 5-quart pot of salted water to a boil. Add sausages, reduce heat to medium-low, and simmer until tender, about 5 minutes. (You may need to do the sausages in batches. If so, simmer for about 5 minutes per batch)
Transfer sausages to a large serving platter. Add potatoes to pot and simmer until tender, about 15 minutes. Transfer potatoes to platter

Carve Turkey & Assemble the Dish

Remove bacon and skin from turkey (if desired, crisp these up to serve, or discard)
Carve the turkey meat, arranging slices on a platter
Serve with Dijon mustard, sausages, potatoes, and cooked sauerkraut mixture

Wine Pairing: Dr. Konstantin Frank Semi Dry Riesling 2009, from New York's Finger Lakes