Tuscan Turkey

I find that even people who are not regular blog followers will seek out recipes, tips and advice for Thanksgiving menus.  (I am no exception either.)  It's the one holiday where the food takes center stage and everyone wants to present their very best recipes to their guests.   It's no wonder that we look to the internet for inspiration for our Thanksgiving meal.    

If you're a regular follower or just a curious Thanksgiving browser who happened to land on my website - welcome.  I hope that you will take a minute to browse my step by step illustrated Tuscan turkey recipe and then sign up to follow my blog on Facebook or email.  (or both)  

If you have any questions about your Thanksgiving turkey, feel free to leave me a comment.  I'll do my best to get your questions answered as quickly as possible.  

Tuscan Turkey
3 garlic heads
6 Tablespoon butter
1/4 cup chopped sage
1 Tablespoon grated lemon zest
2 teaspoons kosher salt
2 teaspoons crushed red pepper
1 whole turkey
5 sage sprigs
1 lemon, halved
1 onion, quartered
1/4 cup olive oil
1/3 cup white wine
1 Tablespoon Dijon mustard

Cut 1/2 inch from top of garlic and wrap in foil  Bake 1 1/2 hours at 300. 

Squeeze garlic from heads.  Add butter, chopped sage, lemon zest, salt and red pepper. 

Remove giblets and neck from turkey and pat dry. 

Rub butter mixture under skin. 

Place sage sprigs, lemon and onion in body cavity.  Place turkey, breast side up on a roasting rack. 

Bake 40 minutes at 425.

Whisk together oil, wine and mustard.

Baste turkey with half of mustard mixture. 

Reduce oven temperature to 350  Bake another 1 hour.  Baste turkey with remaining mixture.

Bake 10-20 minutes longer or until turkey registers 165.  Remove from oven.  Cover and let stand 20 minutes.

If you find that you need more immediate help with your turkey, you can always access the Butterball Turkey Talk-Line or give them a call at 1-800-BUTTERBALL (1-800-288-8372).  There is really no excuse for NOT trying to cook a turkey this year.  

Ciao!

Click here for a printable version of this recipe