I think the combination of sparkling wine with anything crunchy or crispy is a sensory experience that your mouth will appreciate. In this pairing, the crispy, salty skin of the turkey dances with the wonderful cold bubbles of Mas Goma’s Cava Brut Nature and is such a pleasant experience on the palate.

 

The recipe isn’t hard to make, but you need a couple of days ahead of time for some light preparation… And some room in your refrigerator. If you have a small refrigerator and no room to spare, making this in the cold winter months is better because you can store the turkey outside (be sure the temperature is under 38°F/ 3°C but not so you end up with a freezing your magnificent turkey). 

 

Ingredients

Serves 6

5.5-7.5 kg fresh turkey, giblets removed
150 g kosher salt 
1 1/2 tbsp black pepper
2 tbsp Herbs de Provence, dried and ground 
1 small bunch of fresh sage
2 shallots, cut into quarters
2 clementines cut in half 
150 g butter 
150 g melted butter 
150 ml white whine 
150 ml water 
  sea salt 
   

*You will need one large plastic bag or a whole bunch of cling wrap and some kitchen string.

Method

 

Rinse your turkey and pat dry with a clean towel. Place the turkey in a large roasting pan and season the inside of the bird with kosher salt. Rub the entire outside of the turkey with the remaining kosher salt. Place the turkey in a plastic bag or completely wrap in cling wrap and refrigerate for 12 to 48 hours.

 

Several hours before cooking, rinse the turkey under cold water to wash off the salt. Thoroughly dry the bird with a towel. Let the turkey sit out at room temperature for four to six hours (look away, health inspector, look away!)Now would be a good time to chill your fantastic Cava, if you haven’t already.

 

Rub it with 150 grams of butter and season it inside and out with sea salt, Herbs de Provence, and pepper. Tie the legs together with kitchen string and tuck the wings under the bird to prevent burning. Place the sage, shallots, and clementines inside the cavity of the bird and roast it in a preheated 220°C oven for about 30 minutes. Take the turkey out of the oven and reduce the heat to 175.° Add the water and the wine to the roasting pan and continue to cook, baste with melted butter every 20-30 minutes. Roast until the turkey reaches an internal temperature of 70°C.

 

Let your friend rest for 15-20 minutes before serving.

 

Background Music: The Suburbs the Subrubs by Arcade Fire