Italian Style Roasted Turkey for the Holidays
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Italian Style Roasted Turkey for the Holidays
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Roasted Italian turkey is a mouth-watering twist on the traditional Thanksgiving bird. Bursting with flavors of fragrant Italian herbs and garlic, this turkey recipe is seasoned with salty butter, lemon zest, sage and rosemary. It tastes as good as it looks, and is guaranteed to be a memorable centerpiece for your Italian-style Thanksgiving feast!
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Ingredients
- 1 10-15 lb whole turkey fully defrosted if frozen
- ½ cup butter softened (reduce salt by ½ teaspoon if using salted butter, unsalted, 1 stick
- 3-4 sage plus 3 teaspoons minced, divided, large sprigs, fresh
- 3-4 rosemary plus 3 teaspoons minced, divided, large sprigs, fresh
- 1 tablespoon kosher salt plus more for seasoning
- 1 teaspoon black pepper plus more for seasoning, freshly ground
- 2 lemon quartered, plus the zest from 1 lemon, plural
- 1 yellow onion unpeeled, quartered, medium
- 1 garlic sliced crosswise through the center, whole head
- 2 tablespoons olive oil
- 1 cup white wine such a pinot Grigio, dry
- 2 cups water for the roasting pan
Notes
- If using a frozen turkey, plan to give it at least 3-4 days to slowly defrost in the refrigerator.
- Remove top racks from oven before preheating to ensure the turkey fits.
- You don't need to rinse your turkey - it’s a messy and unnecessary step.
- The turkey should sit out at room temperature for at least 30 minutes to 1 hour before roasting.
- I like to mix together a dish of salt and freshly ground pepper to sprinkle inside and on top of the bird to make it a little easier and less messy.
- Use fresh herbs - it gives better flavor than dried herbs, and you need big bunches to fill the cavity which will perfume the meat as it cooks.
- It's important to keep the turkey off the bottom of the pan, so be sure to use a roasting pan with a rack. If you don't have one, you can use a baking rack or a few balls of tin foil.
- The only way to know your turkey is cooked to the correct temperature is with a thermometer, not time. However, budget about 15 minutes for each pound. For best results, use a thermometer that can stay in the turkey the entire time and alert you when it reaches the right temperature.
- Turkey needs to be cooked to 165 degrees F to be safe, but it can start to get dry if it goes above that. Because the turkey continues to cook once it's removed from the oven, I like to take it out at 160. Do so at your own risk, and make sure the thermometer comes up to 165 while it's resting.
- If the skin is getting too dark at any point, cover the turkey with foil.
Nutrition Information
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Calories
637kcal
(32%)
Carbohydrates
4g
(1%)
Protein
77g
(154%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
279mg
(93%)
Sodium
1098mg
(46%)
Potassium
861mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
488IU
(10%)
Vitamin C
12mg
(13%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 4g | 1% |
| Protein | 77g | 154% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 279mg | 93% |
| Sodium | 1098mg | 46% |
| Potassium | 861mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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