The Holiday Flavors of Rioja Wine: Spanish Spiced Turkey
Recipe Type: Main
Celebrate the holiday season with a perfectly paired, affordable Rioja wine and an exciting turkey roasted with Spanish spices and stuffed with dried fruits.
  • 1 Whole Turkey
  • 4 quarts water
  • 1 cup salt
  • 1 cup sugar
  • Carrots & Onions for roasting
  • Fresh thyme
Orange Sauce
  • 2 Cups Orange juice
  • 1 sml yellow onion, chopped
  • 4 cloves of garlic, minced
  • Salt, to taste
  • Honey, to taste
  • 4 cups stock
  • Orange Zest
  • ¼ c Prunes
  • ¼ c Pine Nuts
  • ¼ c dried Apricots
Spices (adjust according to your preference)
  • 1 teaspoon Fennel seed
  • 1 teaspoon Cumin seed
  • 1 teaspoon Smoked Spanish Paprika
  • ½ teaspoon White Pepper
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Chili flakes
  • to taste Salt
  • Cheese cloth
  • String
  1. Bring to a boil the first amounts of water, sugar and salt. Let cool and then immerse turkey in the brining liquid for about an hour.
  2. Meanwhile, toast pine nuts until golden on the stovetop.
  3. In another pan, sauté onions and garlic of the orange sauce until soft and fragrant.
  4. Add orange juice and stock and reduce by ?, stirring frequently.
  5. Season with honey, orange zest and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak for at least 30 minutes.
  6. Strain fruit, reserving the liquid, and fold in the toasted pine nuts to the strained fruit. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle. This will later be stuffed into the turkey cavity.
  7. Combine spices in a bowl.
  8. Stuff bird with fruit and nut bundle, place in a roasting pan, and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
  9. Roast at 375F for about 2 hours, or until done, depending on the size of the bird.
  10. Throughout roasting, baste occasionally with the reserved orange sauce from soaking the fruit.
  11. Before serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions. Garnish with fresh thyme.
Recipe by Honest Cooking at