1904 Menu Recreation: Roast 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.

Wine Pairing

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.