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FOOD - DRINK - FUN

Mountain Views News Saturday, November 22, 2025


Dills Wine Picks for Your 
Thanksgiving Turkey

The rain has finally moved on, the sun is peeking through, 
and I’m already seeing early Thanksgiving shoppers—
smart people. Get it done now and enjoy the holiday instead 
of battling the crowds.

Thanksgiving is here, and once again it's my sworn duty 
to recommend a lineup of wines that pair beautifully with 
turkey—oven baked, smoked, or even duck if you’re feeling 
adventurous. And yes, for my Chardonnay-loving readers, 
my annual Chardonnay apology is coming.

Pinot Noir: The Thanksgiving MVP

A bright, high-acid Pinot Noir loaded with cherry and 
cranberry notes is your safest, most delicious bet.

This year I’m spotlighting Bezel Pinot Noir, made by the Cakebread family and available 
at Gelson’s and Ralphs. If the Cakebread name is attached, you know you’re in good 
hands.

Bubbles Always Belong at the Table

You know me—I love bubbles.

Domaine Carneros Brut, from the house of Taittinger, remains the closest thing to “real 
champagne” California has produced.

Roederer Estate continues to be one of the great sparkling values out there.

Both play well with turkey, stuffing, and even those surprise side dishes every family 
has.

Rosé on Thanksgiving? Absolutely.

My friend Matt Plunkrock, wine steward par excellence, turned me on to AIX Rosé 
from Provence years ago. It’s refreshing, lively, and great with the lighter parts of the 
Thanksgiving spread.

Cabernet for the Prime Rib Crowd

If your holiday leans toward Prime Rib—like it sometimes does in the Dills household—
reach for the Maddalena Cabernet. It’s dependable, rich, and perfect for those 
who want something a little bolder at the table.

My Annual Chardonnay Apology

I say this lovingly: all that gravy, butter, stuffing, and richness will absolutely flatten 
most Chardonnays.

But—if you must get one, my go-to is St. Francis Chardonnay.

You might’ve even seen my billboard over the summer featuring it.

Drink what you like—it is the holidays, after all.

Peter’s Final Holiday Picks

Bezel Pinot Noir (Cakebread family)

San Simeon Pinot Noir

Maddalena Cabernet

Domaine Carneros Brut

AIX Rosé

Roederer Estate

If you must: St. Francis Chardonnay

All available at your local Gelson’s, Ralphs, and The Bottle Shop—where the twins can 
steer you exactly in the right direction.

And while you’re prepping the feast, check out my podcast—just type in Peter Dills. 
Gobble gobble!


CAJUN DEEP FRIED 
TURKEY

Peter A. Dills

https://
podlink/1116885432

INGREDIENTS:

2 cups butter

1/4 cup onion juice

1/4 cup garlic juice

1/4 cup Louisiana-style hot sauce

1/4 cup Worcestershire sauce

2 tablespoons ground black pepper 

1 teaspoon cayenne pepper

7 fluid ounces beer

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed 

DIRECTIONS:

1.Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot
sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.

2.Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all
over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and
marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you
can use an oven bag.

3.When it’s time to fry, measure the amount of oil needed by lowering the turkey into the fryer and
filling with enough oil to cover it. Remove the turkey and set aside.

4.Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the
turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey 
should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. 
The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F
(80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains
out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

DEEP FRYING A TURKEY: WHAT DO TO WITH USED OIL + FIRE SAFETY

 Do you deep fry your turkey? Before deep-frying your turkey, read these safety tips from the 
U.S. Fire Administration:

 Use turkey fryers outdoors a safe distance from buildings and any other combustible materials. 

 Never use turkey fryers in a garage or on a wooden deck. 

 Make sure fryers are used on a flat surface to reduce accidental tipping. 

 Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch 
the fryer carefully, the oil will continue to heat until it catches fire. 

 Never let children or pets near the fryer, even if it is not in use. The oil inside the cooking pot can 
remain dangerously hot hours after use. 

 To avoid oil spillover, do not overfill the fryer. 

 Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety 
goggles to protect your eyes from oil splatter. 

 Make sure the turkey is completely thawed, and be careful with marinades. Oil and water do not mix; 
water causes oil to spill over, causing a fire or even [becoming] an explosion hazard. 

 The National Turkey Federation recommends thawing the turkey in the refrigerator approximately 
24 hours for every five pounds in weight. 

Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire 
is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire 
department for help. 

 Remember, cooking oil doesn’t go down the drain. Recycle your used cooking oil by calling the following 
disposal companies listed here. You can also call around to local restaurants, who may accept 
used cooking oil.


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