Best Wine Pairing for Wild Turkey Kiev with Tasting Notes
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Original Recipe By Justin Townsend
Tasting Notes By Jessica Boone, Winemaker at Passalacqua Winery
Recipe Notes
At first, I was a little nervous to tackle this recipe because I had never made any kind of Kiev dish before. While the finished meal looks and tastes exceptional, I was pleasantly surprised to find this recipe was much less difficult than it seemed.
In my freezer, the butter froze quickly and was ready after only 40 or so minutes. I took the most time and care in pounding the turkey breast to get the right, even thickness without any holes. Before trying to roll the turkey breast, I watched a few videos online which proved to be helpful. All my rolls successfully kept in the butter and cooked very evenly. I will absolutely make this meal again!

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Pairing Notes
I love the presentation of this dish because it’s impressive to cut into. The herbed butter is delicious with the wild turkey flavor and the textures are outstanding. The crunchy panko is perfect against the tender meat that sops up the delicious, herby butter.
To find a great wine pairing with the right balance of flavors, I tasted through all our whites, and some lighter reds. Our Chardonnay from the Stiling Vineyard in Russian River Valley ended up being my favorite. Together, the wine and the dish were fresh and bright – the wine balancing out the richness of the butter while punching up the herbs. Still finishing with crisp and clean citrus notes, the wine pushed the juicy turkey flavors. This delicious combination would wow any guest!



