A Twist on a Holiday Recipe Roast Turkey with the flavours of Provence
Roasted turkey is not a traditional Provencal dish, but it is catching on. An oven baked bird is easy enough to cook and this root vegetable side will keep them coming back for more. Enjoy this citrusy twist on a holiday recipe with a bottle of rosé.
Citrus fruits in all their permutations play a huge part in the local cuisine, all the way from starters to deserts and enhance and counterbalance many other flavours. I already use juicy oranges and lemons in poultry dishes, so it was only natural to give it a go with the big bird. To give it another dimension I used thyme, a herb that grows abundantly in every forest and garden in Provence and is delicious with so many dishes, but I think works particularly well with tangy citrus. Read the original Mirabeau Wine post here.