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.
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.
Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey.
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.
To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes.
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.
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.
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.
Let bird rest least 20 to 30 minutes before carving.
Ingredients
Directions
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.
Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey.
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.
To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes.
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.
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.
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.
Let bird rest least 20 to 30 minutes before carving.
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