Category

Elevate your holiday feast with our exquisite Wild Mushroom & Sage EVOO Turkey. This recipe combines the rich, earthy flavours of wild mushrooms and the aromatic essence of sage, infused into a succulent turkey, creating a dish that is both elegant and comforting.

Note: The prep time for this recipe does not include the 12-24 hours in the refrigerator.

Prep Time20 minsCook Time5 hrs 20 minsTotal Time5 hrs 40 mins
 12 lbs turkey
For the Brine
 1 ½ cups kosher salt
 2 ½ gals cold water
Roasting
 1 tbsp freshly ground pepper
 ¾ cup chicken stock, as needed1/2 - 3/4 cups but use what you need
1

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. 

2

Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. 

3

Rub with salt & pepper.

Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan.

Tent breast with foil.

Put turkey in preheated oven. 

4

To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. 

5

Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. 

6

Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. 

7

If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours.

8

Let bird rest least 20 to 30 minutes before carving.

Ingredients

 12 lbs turkey
For the Brine
 1 ½ cups kosher salt
 2 ½ gals cold water
Roasting
 1 tbsp freshly ground pepper
 ¾ cup chicken stock, as needed1/2 - 3/4 cups but use what you need

Directions

1

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. 

2

Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. 

3

Rub with salt & pepper.

Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan.

Tent breast with foil.

Put turkey in preheated oven. 

4

To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. 

5

Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. 

6

Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. 

7

If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours.

8

Let bird rest least 20 to 30 minutes before carving.

Notes

Wild Mushroom-Sage Turkey