Smoked Turkey
A whole smoked turkey — brined overnight, smoked over applewood or pecan for 8-12 hours — develops extraordinary complexity: smoky bark exterior, moist flavorful meat, and a depth that far exceeds oven-roasting. Wine pairing focuses on the smoke and sweetness of the wood.
Wine Pairings
Pinot Noir's red berry, earth, and light tannins complement white meat while standing up to smoke on dark meat.
Medium-to-full oaked Chardonnay with vanilla and stone fruit handles smoked turkey's richness while the smoke creates a stunning contrast.
Cooler-climate Syrah — Sonoma, Washington, northern Rhône — echoes the smokiness of the turkey in a beautiful cohesive pairing.
Low tannin, red fruit freshness, and versatility make this the classic Thanksgiving wine — and it's equally great with smoked turkey.
Tavel's fuller-bodied dry rosé has enough structure for smoked turkey while remaining versatile across sides.
The delicacy of turkey breast is overwhelmed by heavy tannins — save bold Cabernet for ribs or brisket.