While Thanksgiving might not be an Italian holiday, we give thanks every day for bountiful harvests and fresh, fair ingredients. Our turkeys are heirloom, organic, and raised humanely on a special diet so that you can bring the same Italian quality and care to your Thanksgiving table.
Difficulty
Easy
Serves
12 people
Preparation time
20 minutes
Cooking time
240 minutes
INGRDIENTS
For the giblet broth:
2 cups white wine
2 cups water
Turkey giblets and neck
1 bay leaf
For the turkey:
2 sticks salted butter, softened
2 tbsp fresh sage, chopped
2 tbsp fresh rosemary, picked and chopped
1 fresh or thawed 15-pound whole turkey
4 cups giblet broth
2 tbsp olive oil
STEPS
To prepare the giblet broth: In a medium saucepan, combine the wine, water, giblets, and bay leaf. Simmer over medium-low for 15 minutes. Discard the bay leaf and neck. Giblets can also be discarded or, if desired, finely chopped and added to the broth.
To roast the turkey: Preheat the oven to 425°F and set a wire rack in a deep roasting pan. In a small bowl, beat the butter, sage, and rosemary together until fully combined.
Pat the turkey dry with paper towels and season inside and out with salt and pepper. Place turkey in prepared roasting pan. Loosen the skin around the breast with fingers, and spread herb-butter between the meat and the skin.
Add the giblet broth to the pan. Brush a large piece of parchment paper or aluminum foil with the olive oil. Place paper or foil over the turkey, tented so that it does not touch the turkey.
Roast the turkey for 3 to 3½ hours, until the thigh temperature reaches 165°F. Remove the paper or foil for the last 30 minutes of cooking, and baste the turkey with the broth to develop a crispy, golden skin. Let the turkey rest for 10-15 minutes before carving.
Nota bene: Use any leftover giblet broth and pan drippings to make a flavor-packed gravy.