A large smoked turkey on a serving platter next to a small pitcher of gravy.

Herb & Wine Smoked Turkey with Henry’s Gravy

Sep 15 2021
Serving Time Icon 5 hr 55 min
Serves Number Icon Serves 12

Inspired by family gatherings with the Speck family of Henry of Pelham Family Estate Winery, the combination of Ontario butter, herbs, spices and wine in this to-die-for brine help create a flavourful and juicy young turkey, finished with a luscious white wine gravy.

Recipe developed by Chef & Professional Home Economist Emily Richards in collaboration with the Speck family.

Prep 20 MIN

Brine 24 Hrs

Chill 2 Hrs

Cook 3 hr 15 min

Rest 20 min

Herb & Wine Smoked Turkey

Henry's Gravy


Step 1

In a saucepan, heat 4 cups (1 L) of the water with salt and honey until dissolved. Pour into a large enough pot or container to fit turkey. Add remaining water, ice, wine, rosemary, thyme, juniper and peppercorns.

Step 2

Turkey: Remove neck and giblets from turkey. Submerge turkey in brine adding water as needed to cover bird. Refrigerate overnight. Remove turkey from brine; rinse well and pat dry. Place on a rack in a large foil roasting pan. Refrigerate, uncovered, for at least 2 hours.

Step 3

Preheat smoker to reach medium heat (325ºF to 350ºF/160ºC to 180ºC).

Step 4

Place fresh sage into cavity of turkey. Brush turkey all over with butter and sprinkle with pepper.

Step 5

Place roasting pan in smoker, covered and maintaining as consistent a temperature as possible, for about 3 hours or until a thermometer inserted in thickest part of thigh registers 170ºF (77ºC).  (Alternately, roast in the oven at 325ºF/160ºC.)

Step 6

Remove turkey to a carving board and let rest for 20 minutes before carving.

Step 7

Gravy: Meanwhile, strain drippings from roasting pan, skim off fat and reserve for the gravy. Melt butter in a saucepan over medium heat. Stir in flour and thyme. Whisk in wine, broth and reserved drippings. Bring to a boil. Simmer for 10 minutes or until thickened. Stir in salt and pepper and serve with turkey.

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