Roast Turkey

I present a classic version of roast turkey with an Italian touch.

Ingredients

• 1 cleaned turkey (about 5-7 kg)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 4-5 fresh sage leaves
• Salt and pepper to taste
• 1 glass dry white wine

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Rinse and thoroughly dry the turkey, both inside and out.
3. In a bowl, crush the garlic cloves, then mix with the chopped rosemary, sage leaves, salt, pepper and extra virgin olive oil to create an aromatic paste.
4. Sprinkle a little salt inside the turkey, then rub the aromatic paste all over the outside surface, making sure to cover it evenly.
5. Tie the turkey legs with kitchen twine and place it in a large roasting pan.
6. Pour the glass of white wine into the pan and add a little water to prevent it from drying out too much during cooking.
7. Place the turkey in the oven and cook for about 3-4 hours, depending on weight, until a thermometer inserted into the thickest part of the meat reads at least 75 °C (165 °F).
8. During cooking, baste the turkey with its pan juices every 30 minutes, adding more water if necessary.
9. Once cooked, let the turkey rest for at least 20-30 minutes before carving; this allows the juices to redistribute and keeps the meat juicier.

In Italy, roast turkey may be stuffed with a mixture of ground meat, eggs, Parmesan and spices to give a richer flavor and an interesting texture to the dish.

Trivia

Roast turkey is a beloved dish during the holidays, especially around Thanksgiving in America. In Italy, however, it may be served on special occasions, accompanied by sides such as roasted potatoes or roasted vegetables.