Tuscan Turkey Recipe

If the turkey you realize is a bland vehicle for gravy, this will likely change your mind. A rub of roasted garlic and fresh sage permeates every ounce in the bird, while a Dijon and white wine baste locks in moisture for juicy, tender meat. If your turkey is included with giblets (various organ meats), save and simmer together with the turkey carcass to get a rich stock, or use within Classic Turkey Gravy. If your turkey actually starts to overbrown as soon as the first hour inside the oven, cover loosely with foil, and continue roasting. Remember to permit the turkey rest so juices can redistribute and also the bird can cool enough to carve.

Ingredients

2 teaspoons kosher salt

1 (14-lb.) whole fresh or frozen turkey, thawed

5 sage sprigs

1 lemon, halved

1 tablespoon Dijon mustard

Step 2

Cut about 1/2 inch from the surface of garlic heads; wrap heads in foil. Bake at 300°F for 1 1/2 hours or until very soft. Remove from oven; cool completely. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, chopped sage, rind, salt, and red pepper within a bowl.

Step 3

Step 4

Remove giblets and neck from turkey; reserve. Pat turkey dry.

Step 5

Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub butter mixture under loosened skin. Lift wing tips up well as over back; tuck under turkey. Place sage sprigs, lemon, and onion in body cavity. Secure legs with kitchen twine. Place turkey, breast side up, about the rack of your roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan. Add 1/2 cup water to pan. Bake at 425°F for 40 minutes.

Step 6

Combine oil, wine, and mustard in a very bowl, stirring having a whisk. Baste turkey with half oil mixture.

Step 7

Reduce oven temperature to 350°F (don't remove turkey from oven). Bake at 350°F for an hour and fifteen minutes. Rotate turkey from tailgate to cab; baste with remaining 50 % of oil mixture. Bake at 350°F for ten to twenty minutes or until a thermometer inserted into thickest section of thigh registers 160°F. Remove from oven; place turkey over a cutting board. Let stand, loosely covered with foil, 20 min (internal temperature will rise to 165°F). Remove skin before carving. Reserve pan drippings and neck for gravy, if using.

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