Turkey with Red Wine Barbecue Sauce

It’s like gravy meets cranberry when you top your turkey with this barbecue sauce. Smoked paprika brings the heat, apricot preserves add sweetness.
Photo by Penny De Los Santos

Courtesy D. Brandon Walker, The Mar Vista, Los Angeles

Trade your gravy for this wine lover’s barbecue sauce, which D. Brandon Walker developed for his new restaurant, The Mar Vista. It’s almost like gravy and cranberry sauce in one, and it also makes a great dip for easy next-day meatballs.

Ingredients
  • ¼ cup olive oil
  • 1 cup minced shallots
  • ½ cup minced garlic
  • 2 (6-ounce) cans tomato paste
  • ½ cup Dijon mustard
  • 2 teaspoons smoked paprika or chipotle powder
  • 1½ cups red wine
  • 1 cup chicken stock
  • ½ cup red wine vinegar
  • ½ cup apricot preserves
  • ½ cup light agave syrup or light brown sugar
  • 1 turkey (any size)
  • Kosher salt to taste
Directions

Heat oil in large, deep skillet over medium heat. Add shallots and garlic. Cook until translucent and sweet, about 8 minutes. Add tomato paste, mustard and paprika. Cook, stirring often, until very thick, about 5 minutes. Add red wine, chicken stock and vinegar, scraping up anything stuck to bottom of pan. Reduce mixture by half, about 15 minutes. Add apricot preserves and agave syrup. Reduce heat to low, and simmer until thick. Add salt, to taste.

Cook turkey by your desired method. During last half-hour, baste with barbecue sauce, cooking uncovered so it develops a rich color. Let turkey rest 20–40 minutes before carving. Serve with barbecue sauce on side. Serves 810.

Wine Pairing

Château des Jacques 2013 Côte du Py (Morgon)

Walker suggests this Beaujolais with both the main dish and leftovers. “The lush fruit and the floral notes of the Morgon help uplift any dryness of the turkey and also bring out the depth of flavor in this wonder sauce,” he says.

Published on November 15, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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