Truffle Turkey with Renaissance by Reyes 2016 Chardonnay

Truffle Turkey with Renaissance by Reyes 2016 Chardonnay

By Beth P. Heiserman

I was out shopping for a gift the other day and came across this fabulous olive oil and vinegar shop. They had so many choices for me and then I saw the truffle oil and felt inspired. I do have white truffle Dijon mustard that I enjoy using too. A schmear on a sandwich or a dab to gravy adds such amazing flavor.

Truffle oil seems to be one of the new trendy foods. Most seasoned chefs don’t like to use truffle oil because it has too intense of a flavor and scent. But if you use it correctly it’ll enhance the flavor of your dish. I went out just like everybody else and bought truffle oil a few years ago. I have white and I have black. And I thought to myself what should I do with it. So, a few years ago for Thanksgiving, I decided to do something a little different; since I already use mushrooms onions celery and carrots when roasting my turkey. I thought instead of rubbing the whole bird with olive oil, I would try the truffle oil.  It seemed too give the flavor just enough without overpowering the turkey or the gravy that you make from the extra juice at the bottom of your pan.

You don’t have to wait to enjoy a good turkey dinner for Thanksgiving, you can enjoy this wonderful dish all year round with a chilled bottle of Renaissance by Reyes 2016 Chardonnay.

This Chardonnay has delightful aromas of citrus, lemon zest and a hint of grapefruit. Aged in French oak for 20 months, creating a multi layered and complex wine. It is rich on the palate and filled with notes of tangerines and quince. This wine has been very easy for me to pair this with so many delicious dishes. The acidity pairs perfectly with a rich tasting dish, such as this turkey dinner.


Turkey breast or whole turkey

2-3tbsp Truffle oil

2 tbsp Butter

6 Carrots

2 Onions

6 Celery stalks

1 8oz package Mushrooms, sliced

4 parsnips

2 tbsp garlic

5 sprigs of Thyme

1 cup 2016 Reyes Chardonnay

2 cups turkey or chicken stock

Salt, kosher




  1. Rub the truffle oil and butter all over the bird.
  2. Sear the bird in a hot Dutch oven or roasting pan on the stove on each side
  3. Slice up your vegetables and herbs and place them in a roasting pan with the bird, about 1in chunks
  4. Add 1 cup 2016 Chardonnay and 2 cups turkey or chicken stock to the roasting pan
  5. Cover the bird with tinfoil or if you have a lid to your Dutch oven roasting pan
  6. Roast the turkey in the oven according to the weight of your bird
  7. 20 to 30 minutes before you’re done flip the bird over and take the foil off to finish cooking
  8. Add salt and pepper to taste.
  9. Let rest for 15 minutes then carve
  10. Serve.