Caramelized Garlic and White Wine Thanksgiving Turkey // SPONSORED BY HOLLAND HOUSE

If you’ve been in my kitchen before you’ve probably seen my vintage cookbook collection. It’s one of my most prized possessions and within my collection you’ll see my favorite cookbook author James Beard. I love the work of James Beard so much because he truly captures the magic of West Coast cooking, which is all about casually feasting with friends and family with food that is equal parts simple and high quality.

I love this recipe because it very much speaks to that same sentiment. I imagine this as the perfect dish for Friendsgiving, which is arguably the best holiday! It’s essentially a one-pot recipe, meaning you literally throw ingredients into a pot, do a bit of maneuvering, and then come out with a delicious, easy meal to impress. It can also be scaled up or down to accommodate the size of your party.

However the secret ingredient in my recipe is Holland House® White Cooking Wine. I’ve teamed up with Holland House Cooking Wines, a line of flavor-enhancing premium cooking wines, to create the perfect seasonal dish. I specifically chose the white cooking wine because it imparts a slightly dry but distinct wine flavor and pairs perfectly with the garlic that is sweetened and caramelized. Holland House Cooking Wines are my go-to flavor partner in my kitchen, especially during the holiday season. Thanks to more than 100 years of tradition, Holland House Cooking Wines bring out the bold, robust flavors your family will love.

For more delicious recipes like this one, make sure to ‘like’ and ‘follow’ the Holland House Facebook page, and ‘follow’ them on Pinterest! Also visit the Holland House recipe page for even more recipes:

Need to stock up on cooking wine for the holiday season? Holland House has a coupon for you! Click here to get one!


Serves 4-6

1 1/2 cups Holland House White Cooking Wine

3 whole heads garlic (about 40 cloves)

4 pieces of turkey (breasts, drumsticks, or thighs), skin on

2 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 dash grated nutmeg

2 tablespoons unsalted butter

2 tablespoons olive oil

2 celery ribs, chopped

1 cup chopped onion

1/2 cup chopped carrot

1 tablespoon dried thyme leaves

2 tablespoons all-purpose flour

2 tablespoons heavy cream


Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the turkey with paper towels. Season well with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, sauté the turkey in the fat, skin side down first, until nicely browned, about three to five minutes on each side. When a batch is done, transfer it to a plate and continue to sauté in batches. Remove the last turkey add all of the garlic to the pot. Lower the heat and sauté for five to ten minutes, turning often, until evenly browned. Add the celery, onion, and carrot, stirring to coat with the fat. Add the Holland House Cooking Wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the turkey to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 45 minutes, until all the turkey is done. Remove the turkey to a platter and cover with aluminum foil to keep warm.

In a small bowl, whisk together 1/2 cup of the sauce and the flour, add back to the pot and whisk to incorporate. Raise the heat, add the remaining tablespoon of cream, and boil for three minutes. Add salt and pepper, to taste; it should be very flavorful because turkey tends to be bland. Pour the sauce and the garlic over the turkey and serve hot.