Kamala Harris’s 1-Ingredient Upgrade for the Best Thanksgiving Turkey

When I saw Vice President Kamala Harris’ amazing turkey recipe from 2019 going viral on social media, it immediately intrigued me for several reasons. First, while I already knew of Harris' kitchen prowess, seeing a politician cook for herself and her loved ones is still refreshing. On top of that, she’s quite good at it. Her cooking skills are no secret, and it’s just one of the traits that humanizes her. 

Harris revealed her secret to juicy turkey during a 90-second commercial break on an MSNBC segment. She said, “... get a nice, big bottle of cheap white wine to baste [the turkey] with butter." This trick works with Harris's easy dry brine turkey recipe, and it’s so smart and achievable.

What Kind of White Wine To Use

Cheap bottles of white wine are accessible and perfect for poultry. White wine imparts flavor to the bird, while its acidity tenderizes the meat, leading to juicier and more pleasant bites. If you’re like me, you probably don’t enjoy dry and chalky turkey morsels.

The best part about Harris' turkey-basting trick is that almost any bottle of white wine under $15 will do. I recommend an oaky, buttery Chardonnay or a light and bright Sauvignon Blanc. Since I live in Washington state, I’m partial to wine from Woodinville, like Chardonnay and Sauvignon Blanc bottles by Chateau Ste. Michelle, both of which can be found for under $10. 

I would avoid super sweet white wines, like dessert-y Rieslings because once the alcohol dissipates in the oven, it’ll be like you’re basting the turkey with sugary water or grape juice. I reserve sugary, juice-based bastes for spiral hams. Turkeys should only taste sweet when paired with the obligatory cranberry sauce. 

How To Baste a Turkey With Wine

The process starts with a fresh turkey and a dry brine of just salt and ground black pepper. “Do the salt and pepper all over, like just lather that baby up on the outside, in the cavity," as Kamala stated.

Next, mix salt, pepper, thyme, and rosemary with butter to spread under the turkey skin. Really give that turkey a good, oily massage. As the turkey roasts, the seasoned butter will melt beautifully into the meat and the pan.

Use a baster to baste the turkey every 30 to 45 minutes. If you’re curious about what type of baster Harris uses, it appears she reaches for a standard one with a big red bulb. For the first baste, use the melted butter from the pan. Then, pour your cheap white wine directly over the turkey.

For subsequent bastes, use the mixture of melted butter and white wine from the roasting pan. Feel free to add more wine as needed. The result is a flavorful, rich, buttery turkey with moist, tender meat. You’ll want to make this turkey every Thanksgiving.

Tips for Roasting Your Most Flavorful Turkey Yet

• Add umami: I am an umami queen, so I recommend adding pinches of MSG to the dry brine mixture along with the salt and pepper. 
• Add even more umami: Once the butter and wine have mingled in the roasting pan, splash in a teaspoon or two of your favorite soy sauce for added flavor and color. 
• If you prefer a wet brine: White wine can also be added to a wet brine for the turkey in place of some of the water. 
• Use leftover wine in the gravy: Use the pan drippings to make a gravy and thin out the gravy with a splash of the same white wine you used to baste the turkey. 
• Add flavor from within: I love stuffing the turkey's cavity with scallions, onions, and lemongrass.