white wine for mad max turkey

ebrooker007

Please suggest a decent reasonably priced white wine. I did the mad max turkey this weekend as a setup for thursday. The wine I had on hand ruined the gravy. Im not a wine connoisseur so I do not know much about it.

Celtic Wolf

Ruined it how?

Most any decent white will will do. I have used Pinot Greggio and chardonnay in my baste with great success. You should taste it first. If it doesn't taste good stand-alone it sure isn't going to taste good in the baste.

fishlessman

i dont believe it makes a whole lot of difference which wine is used for flavor, it just might be you dont like the wine and are looking for something more traditional for flavor. you can use less wine or even use low sodium broth, or even just a mix of wine or broth and water, or straight water. i poured merlot on the bird one year, it made purple gravy which was great for me as everyone passed on it, i can and do drink the stuff :laugh: i made some really tasty gravey this last weekend with just using water and stuffing the bird with a stick of butter and some scalions, separated the brothe after the cook made the roux, added the turkey broth from the turkey and the pot of simmering giblets (simmered giblets in water with scallions and a couple fresh bay leaves )back into the roux, seasoned with salt pepper, and just a couple shakes worcestershire sauce.

ebrooker007

It tasted to much like the wine and I did not much care for the wine to begin with. It was a Riesling which I think is too sweet for gravy.

Boilermaker Ben

CW makes an important point, one which should be applied with any kind of cook. Taste first. If a recipe calls for adding 1 tsp of salt, taste first. Maybe it doesn't really need that much.

Taste your gravy after you add the pan drippings (and maybe a bit of stock). Do you like the taste? Maybe you don't need more wine. Is it salty enough already? Maybe you don't need to add the salt at the end.

mad max beyond eggdome

i think you just answered your own question. .. :cheer:

i usually use a cheap chabli ....but like CW said, taste it first ....its also totally opitional, you can use apple cider in the basting if you want. ..and go straight to using the stock when making gravy....its really a taste thng....

Celtic Wolf

If it tasted too much like the wine, you had too much wine in the mix. Stick with French or Italian Style wines when cooking.

German wines are great, but they should be savored with the meal and not part of it.

3Pedals6Speeds

I also did a dry run, and also disliked the wine flavor. As Mad Max mentioned on my thread on this, reduce/eliminate the wine and get to the flavor you desire. My plan Thursday is to splash some bourbon in there, some apple cider, and mostly the stock.

CBBQ

A good rule when cooking with wine is to use one you would drink on it's own. If you use a wine you don't like then the dish is going to taste like something you don't like. My wife enjoys drinking pinot grigio so that's what I use when the recipe calls for white wine. When I cook with reds I use merlot or chianti instead of a cab because that's what I like. A wine like reisling can totally overtake the flavor of a dish.

Bacchus

"Oakley Four Whites" is a blend out of Cali. Though well under $15, it drinks WAY better then most $20 Chards, and better than any Pino Gregio.

Florida Grillin Girl

I would suggest a Robert Mondavi California Chardonnay, or something similar. Ask in the liquor store for a
non-oakey simple Chardonnay and they should point you in the right direction. Also, I would only use 1/2 as much wine this time and more broth.

Good Luck.
Faith

mkc

I used Yellowtail Reserve chardonnay for the roasting pan when I made our MM turkey dry run a little over a week ago. Rather than use the remaining 1/2 bottle for the gravy (because I'd had a glass or so from it while I was getting my "mis" in its "place"), I used the remaining 1/4 bottle plus some extra stock to make up the other 1/4 bottle.

It worked very well and was around $7 or so, IIRC.

sharhamm

I haven't tried this recipe, but adding a 1/2 bottle of wine to a gravy would leave a strong wine taste no matter what kind of wine you used.
If you don't like wine I would just use the first part for basting and not use the second half in the gravy.
Chablis is sweeter, Chardonnary is dryer. Whatever you do do not use a "cooking wine".

DrZaius

I will be using a wine that we like by Coppola, his Directors Label chard. It tastes good.

Bacchus

Just say no to the Chardonnay

Drop the Chard and slowly step away.

:woohoo:

CaptainJimmy

yellowtail is great for price/performance... its great to cook with and it's tolerable to drink (i'm by no means a wine snob mind you... I like sweet wines so what do I know)...

I made the mad max and skipped the wine and just used chicken stock.. It was fabulous.

Big'un

We use chablis, carlo rossi. Inexpensive but always tastes good in any dish we use white wine in.