Tacchino Con Vino
1 ½ lb bacon slices
20 pearl onions, peeled
3 lbs small red potatoes
1 turkey, approx. 24 lb
12 garlic cloves, peeled
8 cups chicken stock
6 cups brandy
2 bay leaves
Several fresh lemon thyme sprigs
1 cup fresh chopped fennel (stalk and fronds)
2 ½ lb. button mushrooms
2 cup raisins
1 stick butter, melted
Preheat oven to 425.
Soak raisins in two cups brandy for 2 hours. Drain into bowl.
Set brandy and raisins aside.
Brown bacon on medium high heat.
Return to pan.
Add the garlic, bay leaves, thyme, fennel, soaked raisins, and mushrooms to the bacon. Stir.
Place in the turkeys’ cavity.
Seal the cavity.
Place turkey in large roasting pan.
Surround the turkey with the pearl onions and potatoes in the roasting pan.
Add stock, butter, and brandy (including brandy from raisins)
Place in oven.
Keep at 425 for 10 min.
Reduce to 325.
Cook turkey at 325 approx. 5 ½ hrs, or until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 170 degrees F in the breast, basting every 30 to 45 min.
When turkey is done, plate turkey, add stuffing from cavity to bread stuffing, bowl (separately) potatoes and onions, and serve with traditional holiday fair – Grilled vegetables, savory bread, and buttered raisin stuffing.
Pairs Well With
This is my permutation of Coq a Vin. Which means bigger, tastier, juicier, deliciouser, and nothing like the original.