Executive chef Yves Samake of the Ritz-Carlton Atlanta pairs this turkey dish with Persimmon Creek Riesling. He notes: "This is not a very sweet riesling, but more floral and crisp, making it a great match with turkey and the nutty flavors of the pecans and wild rice."

Tester's notes: You may question the Ritz-Carlton using a slow cooker, and you would be correct. The turkey served during the holidays on brunch menus is actually prepared using a method of cooking called sous vide. The ingredients are vacuum packed in a plastic pouch and cooked over a long period of time at a very low temperature. The results are incredibly moist and tender. We've adapted this recipe for use at home by using a slow cooker. While possibly not quite as tender, it's still spectacular. No dry turkey here.