Blood Orange Roast Turkey With Heirloom Potatoes

By Sharon Bell, Biltmore
Images courtesy of The Biltmore Company

We asked Biltmore Chef Spencer Hilgeman to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This is a roast turkey entree inspired by the very same menu the Vanderbilts enjoyed at their 1904 Thanksgiving Dinner.

Blood Orange Roast Turkey with Heirloom Potatoes

Chef suggests using an 8–10 pound airline turkey breast (breast with drumsticks still attached). This recipe also would work with a 10–15 pound whole young turkey.

Compound Butter
1 Pound Unsalted Butter
2 TBSP Chopped Herbs (Parsley, Thyme, Chives)
3 TBSP Chopped Shallots
Zest of 3 Blood Oranges
3 TBSP Salt
1 TBSP Ground Black Pepper
Combine all ingredients and mix. Separate the skin from the breast and stuff the compound butter underneath.

Top turkey with 2 TBSP salt, 2 TBSP pepper and 3 TBSP olive oil. Roast uncovered at 375 degrees for 1 ½–2 hours or until the internal temperatures reaches 165 degrees.

Blood Orange Glaze
2 Cups Biltmore Century Red Wine
2 Cups Blood Orange Juice
1 Cup Sugar
2 TBSP Honey

Combine ingredients in a saucepan. Bring to a boil, then reduce to a simmer until a light syrup consistency. Allow turkey to rest before applying blood orange glaze.

Herb Roasted Heirloom Potatoes
2 Pounds Baby Heirloom Potatoes
3 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
3 TBSP Chopped Garlic
2 Shallots, Sliced
3 TBSP Olive Oil
2 TBSP Salt
1 TBSP Ground Pepper

Combine all ingredients, ensuring the oil coats everything. Place on small baking sheet and bake for 30–45 minutes at 350 degrees, or until potatoes are tender.

Wine Pairing: Enjoy with Biltmore Estate Chardonnay. Smooth and balanced with subtle floral aromas, crisp fruit flavors, and hints of oak.

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