Every year we have the same old turkey in our house and every year it’s just a little dry no matter what we do. So this year we decided to marinade our turkey for 2 days before to guarantee that it was juicy and delicious. So how did we end up with a purple turkey, you ask? This 12 pound turkey sat in a mixture of olive oil, garlic, rosemary and red wine for 2 whole days. Did it work? It totally did! I was pretty sure the flavor of the wine was going to take over the taste of the turkey but there was only a hint of the flavor present which was perfect.
The purple turkey was a success and now I’m thinking a red or blue turkey might be on the menu for next year. This story just reminds you to never judge a turkey by the color of it’s meat and skin.