The Essential Guide to Cooking Wine for Turkey

Perfectly roasted turkey with red wine gravy made with pan drippings. A fool-proof, easy recipe for roasted turkey with a sauce that will impress the guests!

This turkey with red wine makes the perfect Thanksgiving or Christmas turkey dish. Moist, flavorful meat, crispy skin, and rich, smooth gravy make things perfect. If you would like another whole turkey recipe, try the Slow Cooker Turkey or the Dutch Oven Turkey! Or try some Slow Cooker Turkey Legs or Air Fryer Turkey Wings.[feast_advanced_jump_to]

Cooking a perfect turkey can be tricky, but using the right cooking wine can make all the difference Wine adds incredible depth of flavor and helps keep the turkey moist and tender This complete guide will teach you everything you need to know about choosing and using cooking wine for turkey.

Why Use Cooking Wine for Turkey?

Cooking with wine is a time-honored technique that has been used for centuries. The alcohol and acidity help break down proteins and collagen in the meat, making it more tender. Wine also adds its own complex flavors and aromatics that permeate the turkey as it cooks.

The right wine enhances the natural flavor of the turkey instead of overpowering it. Using wine adds moisture during roasting or braising, keeping the breast meat from drying out. Wine also creates a beautiful golden-brown turkey skin when roasted.

Types of Wine to Use for Cooking Turkey

Many different wines pair well with turkey, but some specific varieties are better suited for cooking.

White Wines

Chardonnay – A dry, medium-bodied white wine with apple and citrus notes. Its crisp acidity balances the richness of the turkey.
Pinot Grigio – A light, dry white wine with flavors of pear, apple, and lemon. It has a refreshing quality.
Sauvignon Blanc – A crisp, dry white wine with bright citrus and tropical fruit flavors. Its acidity cuts through the fattiness of the turkey.

Red Wines

Pinot Noir – A light-bodied red with cherry, raspberry, and earthy flavors. It has mild tannins that won’t overpower the turkey.
Merlot – A medium-bodied red wine with plum, blackberry, and herbal flavors. It brings nice depth without heaviness.
Cabernet Sauvignon – A dry, full-bodied red wine with rich dark fruit, tobacco, and oak flavors. Use sparingly to avoid overwhelming turkey flavor.

Sweet Wines

Port – An intense, sweet Portuguese wine that adds body and a touch of fruit. Use just a splash.
Marsala – A nutty, moderately sweet wine from Sicily. Adds rich depth of flavor.
Madeira – A fortified Portuguese wine with rich, nutty, caramelized flavors. Use sparingly.

Sparkling Wines

Champagne – The sparkling white wine brings brightness with citrus and toast notes.
Prosecco – The lean, crisp Italian sparkling white has apple and peach flavors.
Cava – The Spanish sparkling wine has citrus, biscuit and mineral flavors.

How Much Wine to Use for Cooking Turkey

As a general rule of thumb, use about 1 cup of wine per 5 pounds of turkey. For a 15-pound turkey, use around 3 cups of wine total. If roasting, use half the wine to make a marinade and the other half to baste while cooking. For braising or poaching turkey, add the entire amount at the beginning.

When to Add the Wine

There are a few different ways to incorporate wine when cooking turkey:

Marinating – Soak the raw turkey in wine overnight in the fridge to tenderize and infuse flavor.
Braising – Brown the turkey then cook in wine at low heat until fall-apart tender.
Poaching – Gently simmer the turkey in wine and aromatics until just cooked through.
Basting – Frequently brush wine over the turkey as it roasts to add moisture and flavor.
Deglazing – After roasting, make a pan sauce by simmering wine in the pan drippings.

Cooking Turkey with White Wine

A dry white wine like a Sauvignon Blanc is an excellent choice for cooking turkey. The bright, crisp acidity of the white wine balances out the rich fattiness of the turkey.

To cook turkey with white wine, start by making a marinade. Combine 1 cup white wine with olive oil, garlic, shallots, thyme, rosemary, salt, and pepper. Put the turkey in a sealable plastic bag with the marinade. Refrigerate overnight, turning occasionally.

When ready to cook, preheat the oven to 350°F. Discard excess marinade and pat turkey dry. Place turkey breast-side up on a roasting pan fitted with a V-rack. Pour 1 cup white wine in the bottom of the pan.

Roast turkey for 15 minutes per pound, basting every 30 minutes with the pan juices. In the last 30 minutes, turn up heat to 400°F to brown the skin. Let rest 30 minutes before carving.

Make a quick pan sauce by simmering remaining wine in the pan drippings after removing turkey. Whisk in cold butter to finish.

Cooking Turkey with Red Wine

For a more robust flavor, try cooking your turkey with a medium-bodied red wine like a Pinot Noir. The red wine’s fruitiness comes through beautifully with the turkey.

Make a red wine marinade with 1 cup red wine, rosemary, thyme, sage, garlic, onion, brown sugar, and pepper. Marinate the turkey overnight.

When ready to cook, preheat oven to 325°F. Discard excess marinade and pat turkey dry. Place turkey breast-side up on a roasting pan fitted with a V-rack. Pour 1 cup red wine in the bottom of the pan.

Roast turkey, basting every 30 minutes with the pan juices. In the last 30 minutes, increase heat to brown the skin. Let rest before carving.

Make an easy red wine pan sauce by simmering remaining wine with the drippings. Whisk in butter at the end. Serve wine sauce over the sliced turkey.

Common Mistakes to Avoid

Cooking turkey with wine may seem intimidating, but just avoid these common mistakes:

Using low-quality cooking wine – Always use a drinking-quality wine you enjoy.
Waiting to add wine until the end – The wine needs time to reduce and penetrate the meat.
Using too much wine – Too much can make the turkey taste sour or boozy.
Not letting turkey rest – Resting allows juices to redistribute so meat stays moist.
Overcooking – Use a meat thermometer and don’t let turkey dry out.

Cooking Wine Adds Flavorful Moisture to Turkey

Cooking with wine is a flavorful way to keep your holiday turkey incredibly moist and tender. Follow this guide to pick the perfect wine for cooking turkey. With the right wine choice and technique, you’ll have a juicy, delicious turkey with incredible depth of flavor.

cooking wine for turkey

Why will you love this recipe?

The meat is incredibly moist, including the breast, and the skin is crispy.
The bird is dry brined and thus easier to brine than when using a wet brine.
Thawing and brining are happening together.
Reduced roasting time due to brining.
Lower chance of overcooking; the brine will help keep the meat moist.
The gravy is made with pan drippings; its incredibly aromatic and requires no extra seasoning.

What do you need?

Whole turkey:

My turkey was rather small, about 4.2 kg/ 9 lbs. If you are cooking a larger one, just adjust the cooking time (see recipe card).
It was frozen, so I needed three days to thaw it in the refrigerator.
After one day in the fridge, I rubbed it with the dry brine spice mixture and continued thawing and brining it for the remaining two days.

Red wine:

Needed for roasting and for making red wine gravy.
Use a dry, medium-priced wine. You will definitely not need something expensive but dont choose the cheapest cooking wine either. Choose something that you would also enjoy drinking.

For stuffing:

Onions and oranges. I love to use oranges when cooking a turkey for Christmas; they impart the meat that beloved Christmasy fragrance.
However, you can definitely use lemons instead. Or mandarins/satsumas.
It is preferable to use organic, unwaxed oranges. In any case, wash and dry the citrus fruit very well before inserting it into the turkeys cavity.
Rosemary: one large twig or several small ones. You can replace it with a small bunch of fresh sage or thyme.

Dry brine:

A mixture of salt, dried herbs, and spices.
I always use fine sea salt or Kosher salt.

Gravy:

The pan drippings.
Red wine, chicken, or turkey stock.

cooking wine for turkey

Roasted Turkey Cooked with Wine & Herbs Recipe

FAQ

What wine is good for cooking turkey?

The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.

What kind of white wine do you use for turkey?

Chardonnay. A full-bodied Chardonnay can be an enchanting accompaniment to your turkey, especially with traditional sides like bread sauce. The best examples exude oaky richness that can give sweet spice notes. Creamy lactic acid also really helps out with a meat that can sometimes be on the dry side.

What is best for cooking wine?

Dry red wines: Options such as Merlot, Pinot Noir, Cabernet Sauvignon, and Zinfandel are versatile choices for cooking. They add depth and richness to sauces, braises, and hearty meat dishes.

Does cooking wine make meat tender?

This means that in a marinade, a cup of wine can dissolve all the flavor compounds to the meat more effectively than a water-based sauce would. Plus, like high heat or salt, alcohol breaks down proteins in meat, a process known as “denaturing.” So the wine in your marinade helps tenderize the beef.