Kendall-Jackson Holiday Pairings

Roasted Turkey

Recipe type: Main Dish
Cuisine: 20

½ bunch fresh thyme
3 bay leaves
30 black peppercorns
1½ cup kosher salt
1½ cup sugar
3 quarts hot water
3 quarts ice
1 (18 lb.) fresh turkey


Note: Before you begin, make sure you have enough room in a refrigerator to hold the turkey and brine container.  Alternative method: If you don’t want to brine the turkey, simply drizzle it with olive oil and season with salt and pepper, inside and out.  
Place the thyme, bay leaves, peppercorns, salt, and sugar in a large pot.  Add water and stir to combine.  Bring to a boil.  Remove from heat, add ice and let dissolve.  Transfer to brine container and allow to cool (below 40˚F).
Rinse the turkey, inside and out, under cold running water.  Reserve and use the gizzard and neck as desired.  Then, fully submerge the turkey in cold brine liquid.  Press and weigh down the turkey with a clean plate, or two, if necessary.  It is important the turkey is completely beneath the surface of the brine liquid.  Refrigerate turkey in the brine for three days (the third day being the day you plan to roast the turkey).
One hour prior to cooking the turkey, remove turkey from brine liquid and set onto a pan to drain.  Discard brine.  Rotate the turkey to drain the liquid from the inside.  Pat the turkey dry with paper towels and place in a roasting pan.  Preheat the oven to 350˚F.
Place turkey in the oven, uncovered, and roast for 2 hours.  Carefully rotate the roasting pan in opposite direction and continue to roast for 1 hour and 30 minutes.  If your turkey is becoming too dark, cover with aluminum foil during the last 10 minutes of cooking.  Remove turkey from oven and rest for 30 minutes, loosely tented with aluminum foil.  Slice turkey and serve hot.
Total cooking time is approximately 3 hours and 30 minutes (internal temperature of thigh joint should be 160˚F).  Oven temperatures may vary and effect cook time, be sure to use a probe thermometer to ensure proper temperature.

Roasted Ham with Dried Cherry Pinot Noir Glaze

Recipe type: Main Dish
Cook Time: 1:00
Cuisine: 8

2 Tbs.  olive oil
½  Tbs. kosher salt
2 medium red onions cut into quarters with root intact, so it stays together
4 pounds smoked pit ham
2 cups Kendall-Jackson Vintner’s Reserve Pinot Noir
1 cup dried cherries
2 Tbs.  picked fresh thyme leaves


Preheat oven to 350 degrees Fahrenheit.  Heat a heavy bottom pan- such as a Dutch oven, to medium-high heat.  Add the olive oil and let heat for 1 to 2 minutes or until smoking. Season the onions with salt and place flat side down in the pan.  

Cook for 2 to 3 minutes then flip to the other flat side and cook for an additional 2 to 3 minutes so both sides of the onion s are caramelized and dark brown. Place the ham in the pan, surrounded by the onions.  Put the pan in the oven and cook uncovered for 20 minutes. 

After 20 minutes, remove the pan from the oven and add the wine, dried cherries, and fresh thyme.  Cover the pan and return to the oven for 20 minutes to heat the ham through.  Uncover and cook for 10 more minutes to reduce the sauce.  

Remove from oven. Slice ham into thin slices, arrange on a platter surrounded by the onions, and drizzle with the cherry sauce.

Serve with Kendall-Jackson Pinot Noir. 

Looking for more Kendall-Jackson Holiday fun?

Try these fun holiday-themed recipes and DIYs: