Thanksgiving with David Hardee

A few years back Carina Cellars founder and owner, David Hardee, hosted a grand party of friends and family for a Santa Barbara style Thanksgiving. The dinner was featured in Bon Appetit’s November 2003 issue. Join us as we re-cap the delicious feast and and share the
recipe for the turkey.

Please contact the tasting room for additional recipes.

Grill-Roasted Turkey with Sage Butter and Giblet Gravy

Corn Bread, Andouille Sausage, and Fresh Sage Dressing

Cranberry-Pineapple Salsa

Grill-Roasted Vidalia Onions

Grilled Parsnips

Haricots Verts with Goat Cheese and Warm Bacon Dressing

paired with Carina Cellars 2001 Syrah, Thompson Vineyard

Grill-Roasted Turkey with Sage Butter and Giblet Gravy
12 servings

David brines the turkey for one day before grilling so that it remains moist and juicy.

2 gallons cold water
1 cup plus 2 tsp. coarse kosher salt
1 cup packed golden brown sugar
2 tbl. whole black peppercorns
6 large bay leaves
5 fresh rosemary sprigs
1 20– to 22- pound turkey

Stir salt, sugar, peppercorns, bay leaves and rosemary into the water until salt and sugar dissolve. Line large pot with two 33-gallon plastic bags, oneinside the other. Place turkey in bag-lined pot, breast side down. Pour brine over turkey; press to submerge. Twist tops of bags to eliminate air pockets and secure. Refrigerate turkey in brine for 1 day.

5 cups hickory wood chips, soaked in water 1 hour, drained
1 to 3 disposable 9x61/4” aluminum broiler pans
1 1/4 cups (2 1/2 sticks) butter, room temperature
1/3 cup chopped fresh sage
2 celery stalks, cut into 1” pieces
1 onion, peeled, quartered
2 cups dry white wine

IF USING CHARCOAL BARBECUE:
Mound charcoal briquettes in barbecue on lower grill rack; burn until light gray. Using
tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of rack. Sprinkle each pile with 1/2 cup drained soaked hickory chips. Place empty broiler pan between piles. Position upper grill rack at least 6 inches above briquettes. Adjust barbecue vents so that chips smoke and briquettes burn but do not flame.

IF USING GAS OR ELECTRIC BARBECUE:
Preheat barbecue with all burners on high. Turn off center burner; reduce outside burners to medium-low. Place 1/2 cup drained soaked hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan under grill rack over unlit burner. Position grill rack
at least 6 inches above burners.

Drain turkey; discard brine. Rinse turkey; pat dry. Blend 1/4 cup butter and sage in small bowl; season with pepper. Starting at neck-end, slide hand between skin and breast meat to loosen skin. Spread sage butter over breast meat under skin.
Sprinkle cavities with salt and pepper. Stuff main cavity with celery and onion.
Fold wing tips under; tie legs together.

Melt 1 cup butter over low heat. Remove from heat; whisk in wine.

Place turkey in center of grill rack, breast side up, above empty broiler pan. Brush turkey generously with butter-wine basting mixture. Cover barbecue. Cook until thermometer inserted into the thickest part of thigh registers 175°F, basting with butter-wine mixture and adding 1 cup drained wood chips (and 6 briquettes if using charcoal) every 30 minutes, about 3 hours total. (Cover top of turkey with foil if browning too quickly.) Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature will increase 5-10 degrees.)

Previous Recipes

Harvest Dinner with CT & Jody:
Insalata Caprese
Grilled Marinated Leg of Lamb
Shrimp & Artichokes in Peppery Butter Sauce
Garlic Bread

Halibut in Pernod Broth with Fennel and Asparagus
Pair with 2005 Carina Cellars Stolpman Viognier

Backyard Barbeque with CT and Jody!
Pair with Cabernet Sauvignon, Napa Valley, 2001
Syrah, Thompson Vineyard, 2002

Risotto a la Jody
Pair with Carina Cellars 04 Clairvoyant

Grilled Rack of Lamb
Risotto with Butternut Squash & Leeks
Sauteed Portabello & Crimini Mushrooms
Pair with Carina Cellars Iconoclast

Salmon with Chili-Mango Salsa
Pair with Carina Cellars 2004 Stolpman Vineyard Viognier