Roaming free on a Minnesota farm Wednesday, in stores by this Friday! When we say FRESH, we really mean it! Stop by or call to order your Thanksgiving turkey today:

CLAYTON | 314.725.2121 ext. 25
TOWN & COUNTRY | 314.434.4707 ext. 4
WEBSTER GROVES | 314.962.0169 ext. 4
CENTRAL WEST END | 314.361.6646 ext. 4

More high quality, affordable wines from our favorite wine wizards! Each of our four locations has its very own wine pick of the month. Here are the picks for this month:

Ventana Pinot Noir 2010, 750 mL. bottles, on sale this month for $16.99 each

“This wine exudes black cherry, cranberry and smokiness.  It’s easy to recognize this wine has seen some oak because of the beautiful accent of the vanilla and smokiness in harmony with the bright red fruits.  This is brand new and I know you will love it.”

– Peter Glarner, C.S.W. (Webster Groves)

Juan Gil Monastrell 2009, 750 mL. bottles, $16.49 each

“Spain at its richest and most interesting! Hearty wine with ripe tannins. Good with meat and cheeses.”

– Mark Lauenstein (Central West End)

Volver Tempranillo 2010,  750 mL. bottles, $15.99 each

“One of the best Tempranillos I’ve found under $20. Alluring bouquet of ripe fruits, herbs and spices. Substantial flavors of cherry, raspberry and vanilla. Very versatile, pairing well with grilled meats and veggies. My pick for a Thanksgiving Wine.”
– Chris Young (Clayton)

Lincourt Pinot Noir 2009, 750 mL. bottles, $17.99 each*

“I find this wine special for 2 reasons: it has a spicy cinnamon finish that is perfect with your Thanksgiving feast, and the owner named this wine after his daughters Lindsay and Court. A family man, the owner names all of his vineyards after special women. Perfect reasons to try this wine in November.”
– Ken Etzkorn (Town & Country)

*As featured in Feast® Magazine! Rated 92 Points by James Suckling.

Blended whiskey, rum and brandy mixed with fresh dairy cream make this a holiday favorite! Try adding a pinch of cinnamon and ground nutmeg for a wonderful cocktail.

How to Brine a Turkey

As the holidays approach, our chefs are busier than ever! You might recognize our executive chef, Fred Youngblood, from our ads in Sauce and St. Louis Magazine. He has compiled the following information to help you prevent turkey “fowls” and prepare for a really great-tasting centerpiece.

Why do we brine?

Brining a turkey is a fundamental step in the cooking process. It does take more time than other suggested remedies, but it helps to retain moisture during the cooking process and increase the flavor of the bird. The seasonings and liquid from the brine slowly work their way into the meat of the turkey while it’s marinating—a process that keeps the meat from drying out in the oven and becoming chewy. Some chefs go into great detail about the science of this process, but we are more concerned with flavorful, moist meat than molecules.

Straub’s Brine Recipe (Yields 2 gallons – can be kept refrigerated for up to 30 days)

1 ¾ gal. warm water

1 ¼ lbs. kosher salt

13 oz. brown sugar

1 oz. peeled, minced garlic

4 fl. oz. lemon juice

1 ½ yellow onions, peeled & chopped

Combine all ingredients in a large pot. Let the brine stand for at least one hour before using to ensure the ingredients mix properly.

Brining Your Turkey

Plan ahead and reserve enough time to brine the turkey before cooking. Generally, this is about an hour per pound. If you are starting with a frozen turkey, also allow enough time for the bird to thaw completely before the brining process. You will need a container large enough to hold your submerged turkey and plenty of refrigerator space. Most turkeys should fit into a large stainless steel stock pot or a clean 5 gallon plastic tub. If your refrigerator is too small, try using a large cooler packed with ice. If it’s cold outside and not freezing, you can leave the turkey to brine in a closed container in a place that is inconspicuous to wildlife. As always, be safe when handling raw poultry.

1) Choose a turkey that is the proper size for your gathering. It is best to brine only natural turkeys that have not been injected or pre-treated with salt (i.e. self-brining turkeys and kosher turkeys are typically a poor choice for additional brining). If you start with a pre-brined turkey, the brining will result in a very salty turkey.

2) Prepare the brine recipe above by combining all ingredients in a large pot. Let the brine stand for at least one hour before brining to ensure the ingredients mix properly.

3) Ensure that the turkey is cleaned out and completely thawed so that the liquids can travel freely through the meat.

4) Place the completely clean, thawed turkey into the brining container and pour the brine over the turkey. You will want to submerge the turkey in brine so that there is an inch or two of liquid above the bird.

5) Keep it cool! Place the brining container – full of brine and turkey – into the refrigerator or cooler as described above.

6) Over brining is far worse than not brining long enough, so watch the time or set a timer. For a 12-14 pound turkey, you will want to brine it for about 12 hours. Estimate an hour per pound if your turkey varies in size. If you’re worried about sodium or salty juices, try brining for a shorter period of time so that less salt has a chance to absorb into the meat.

7) Once the turkey has soaked in the brine long enough, remove it from the brining container and discard the used brine. Make sure to rinse the bird thoroughly to remove excess salt water from the inside and the skin.

8) Allow turkey to air dry completely, or gently pat dry with a clean towel before cooking.

9) Season as desired before placing the turkey in the oven. If you would like the skin to brown while cooking, try spreading a thin layer of oil or baking spray over the top of the bird.

Enjoy!