Visiting This Christmas Season: Know Before You Go
Discover the many ways to save on Biltmore tickets!
Which of our splendid overnight options meets your specific needs?
Embrace the joy and the wonder: our beloved holiday tradition and Chihuly at Biltmore.
Discover Biltmore’s rare and beautiful objets d’art—furnishings, paintings, tapestries, and more.
We asked Biltmore Chef Spencer Hilgeman to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This second video on our three-part series details a roast turkey entree inspired by the very same menu the Vanderbilts enjoyed at their 1904 Thanksgiving Dinner.
Chef suggests using an 8–10# Airline Turkey Breast. This recipe also would work with a 10–15# Whole Young Turkey.
Compound Butter 1 Pound Unsalted Butter 2 TBSP Chopped Herbs (Parsley, Thyme, Chives) 3 TBSP Chopped Shallots Zest of 3 Blood Oranges 3 TBSP Salt 1 TBSP Ground Black Pepper Combine all ingredients and mix. Separate the skin from the breast and stuff the compound butter underneath.
Top turkey with 2 TBSP salt, 2 TSBP pepper and 3 TBSP olive oil. Roast uncovered at 375 degrees for 1 ½–2 hours or until the internal temperatures reaches 165 degrees.
Herb Roasted Heirloom Potatoes 2 Pounds Baby Heirloom Potatoes 3 Sprigs Fresh Rosemary 4 Sprigs Fresh Thyme 3 TBSP Chopped Garlic 2 Shallots Sliced 3 TBSP Olive Oil 2 TBSP Salt 1 TBSP Ground Pepper
Combine all ingredients, ensuring the oil coats everything. Place on small baking sheet and bake for 30–45 minutes at 350 degrees, or until potatoes are tender.
Blood Orange Glaze 2 Cups Biltmore Century Red Wine 2 Cups Blood Orange Juice 1 Cup Sugar 2 TBSP Honey
Bring to a boil, then reduce to a simmer until a light syrup consistency. Allow turkey to rest before applying blood orange glaze.
Enjoy with Biltmore Estate Chardonnay. Smooth and balanced with subtle floral aromas, crisp fruit flavors, and hints of oak.
Complete your meal with recipes and video instructions for our appetizer, Oysters on the 1/2 Shell with a Holiday Sauce Trio, and for dessert, Apple and Currant Mince Pie with White Cheddar Crust.
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