Roast Turkey

Roast turkey is a classic festive dish, particularly popular for Thanksgiving in the United States and for Christmas in many other countries. Here is a basic recipe, with an Italian touch in the preparation.

Ingredients

• 1 whole turkey (4-5 kg for 8-10 people)
• 100 g softened butter
• 4 tablespoons extra-virgin olive oil
• 1 sprig fresh rosemary
• 1 handful fresh sage
• 2 garlic cloves
• Grated zest of 1 orange (optional for a citrus touch)
• 2 onions
• 2 carrots
• 2 celery stalks
• Salt and pepper to taste
• 250 ml white wine or stock

Preparation

1. Preheat the oven to 180 °C.
2. Clean the inside of the turkey, removing any residue and the giblet bag (if present).
3. Rub the turkey inside and out with salt and pepper. Place the rosemary, sage and garlic inside the turkey cavity to flavor it.
4. Spread the butter under the skin of the turkey breast. Be careful to gently lift the skin starting from the neck, without tearing it.
5. If you want a citrus touch, also add the grated orange zest under the skin together with the butter.
6. Tie the turkey legs together and secure the wings to the body with toothpicks or kitchen twine.
7. Prepare a bed of roughly chopped vegetables (onions, celery and carrots) in a deep roasting pan and place the turkey on top.
8. Pour the extra-virgin olive oil over the turkey and add the white wine or stock to the pan.
9. Roast and cook for about 3 hours, or until a meat thermometer inserted into the thickest part of the breast reaches 70 °C. During cooking, baste the turkey with the cooking juices at least every 30-40 minutes.
10. Once done, let the turkey rest for 20-30 minutes before carving.

In Italy, we might serve the turkey with aromatic roasted potatoes, perhaps using Mediterranean herbs such as thyme, rosemary and oregano to flavor them.

Trivia

Roast turkey is a dish with a long tradition, especially in North America. It is said to have been one of the dishes served during the first Thanksgiving. Today, this dish evokes family gatherings and festive occasions.

Remember that the size of the turkey and cooking time may vary depending on the weight; therefore, checking the internal temperature of the turkey is always the best approach to ensure it is cooked to perfection.