Easy and Healthy: Thanksgiving Citrus Turkey Recipe

Thanksgiving Citrus Turkey Recipe (Tacchino agli Agrumi) - No Thanksgiving holiday would be complete without a turkey. Nonna Maria confesses that she was a bit lost her first Thanksgiving in America when faced with the unfamiliar bird. (In Italy, turkey is rarely eaten; capon, if anything, is prepared in its place.) But over the years she learned to love the American-style tradition. She did add her own Italian flair to the preparation, of course!

Prep Time: 15 Minutes
Cook Time: 3 Hours 10 Minutes
Yield: 8 to 10 Servings
Easy and Healthy: Thanksgiving Citrus Turkey Recipe

Ingredients For Thanksgiving Citrus Turkey Recipe:

Turkey
  • 13-pound (5.9 kg) turkey, thawed if frozen
  • 1/2 cup (1 stick, or 120 g) salted butter, at room temperature
  • 1/3 cup (80 ml) extra-virgin olive oil
  • 1/4 cup (8 g) minced fresh rosemary
  • Salt, to taste
  • Black pepper, taste

Stuffing
  • 1 navel orange, halved
  • 1 lemon, halved
  • 1 apple, halved
  • 5 cloves garlic, peeled
  • 4 to 5 fresh rosemary sprigs
  • 4 to 5 fresh thyme sprigs
  • 6 to 7 fresh sage leaves
  • 2 tablespoons (30 ml) dry white wine, such as Pinot Grigio

Trimmings
  • 3 lemons, halved
  • 1 orange, quartered
  • 15 cloves garlic, peeled
  • 1 cup (240 ml) dry white wine, such as Pinot Grigio
  • 1 cup (240 ml) water

Directions for Thanksgiving Citrus Turkey Recipe:

  1. To make the turkey: Preheat the oven to 350°F (180°C).
  2. Pull the neck and giblets out of the turkey’s cavity and discard. Using kitchen shears or a sharp knife, trim the skin from the neck of the turkey and discard. Pat the turkey dry with paper towels, making sure to dry the inside of the cavity as well.
  3. Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin, separating it from the breast meat. Do this on both sides of the breast. With your hands, spread the butter underneath the loosened turkey skin, spreading it evenly on both sides of the breast.
  4. In a small bowl, stir together the olive oil and rosemary. Rub the mixture over the entire surface of the turkey. Season the turkey well with salt and pepper, seasoning the inside of the cavity as well.
  5. To make the stuffing: Fill the cavity with the halved orange, lemon, and apple. Insert the garlic, rosemary, thyme, and sage, and pour in the wine.
  6. To make the trimmings: Place the turkey, breast side up, inside the rack of a roasting pan. Place the halved lemons, orange quarters, and garlic around the turkey. Pour the wine and water into the bottom of the pan.
  7. Tent the turkey with aluminum foil and roast for 2 hours and 30 minutes. Remove the foil and roast for 30 to 40 minutes more, or until an instant-read meat thermometer reads 175° to 180°F (79° to 82°C). Let stand for 15 to 20 minutes before slicing and serving.

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