Mangia Bene Pasta
Turkey Recipes
This page features the 4 turkey recipes on our website
Turkey with Chestnut Stuffing
(Serves 8)
Stuffing:
6 cups dry Italian bread, cut into cubes
1 cup milk
2 tablespoons unsalted butter
2 tablespoons olive oil
2 onions, chopped
4 ounces pancetta, chopped
2 tablespoons fresh sage, chopped
1 cup coarsely chopped chestnuts *
1 apple, peeled and chopped
Salt and pepper
Turkey:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 (12-14 pound) turkey
Salt and pepper
1 cup dry white wine
To make the stuffing:
Put the bread cubes in a large bowl and add the milk. Let soak for 10 minutes.
In a large skillet over medium heat, melt the butter with the oil. Add the onions and pancetta.
Cook about 10 minutes until the onions are golden and pancetta begins to brown.
Stir in sage. Remove from heat.
Squeeze the milk from the bread and place the bread in a large bowl.
Add the chestnuts and apple.
Transfer the onion-pancetta mixture to the bowl. Season with salt and pepper.
Mix well. Allow to cool. Stuffing can be refrigerated for 24 hours.
Preheat the oven to 350-degress F.
Combine the chopped rosemary and sage,
Lift the skin of the turkey and spread the herb mixture between the skin and the meat.
Fill the turkey with the stuffing.
Place the turkey on a rack in a roasting pan and bake for 1 hour.
After the first hour, begin to baste the turkey every 30 minutes with the wine and juices in the pan.
Roast an additional 2-1/2 to 3 hours.
The turkey is done when the temperature at the thickest part of the turkey reaches 175-degrees F.
Remove from the oven and let rest for 15 minutes.
Transfer the stuffing to a bowl and carve the turkey.
Rosemary Roasted Turkey
(15-18 servings)
1 ounce fresh rosemary springs, divided
1/4 cup butter, room temperature
2 teaspoon grated lemon rind
1 (15-18 pound) turkey
3 tablespoons salt
1-1/2 tablespoons paprika
1 tablespoon pepper
10 garlic cloves, crushed
2 lemons, quartered
2 onions, quartered
1/4 cup butter, melted
2 cups white wine
1 cup orange juice
Mince enough rosemary to equal 2 tablespoons; set remaining aside.
Combine minced rosemary with softened butter and lemon rind.
Remove giblets from turkey. Rinse turkey and pat dry.
Loosen skin from breast by running your hand under it.
Carefully rub rosemary butter under the skin.
Combine salt, paprika, and pepper.
Sprinkle turkey inside and out with seasonings.
Place 6 garlic cloves, lemon and onion quarters, and remaining rosemary springs in body cavity.
Tuck wingtips under the turkey.
Place, breast side up, in a large shallow roasting pan.
Tie the ends of the legs together with string.
Bake at 325 degrees F, uncovered, for 30 minutes.
Baste with melted butter and bake 30 minutes more.
Combine remaining garlic cloves, wine and orange juice; pour into roasting pan.
Bake, uncovered, for about 3 hours, basting with juices every 30 minutes.
Use a thermometer to check for an internal temperature of 180 degrees F.
If necessary, cover loosely with aluminum foil to prevent over browning.
Transfer turkey to a cutting board or serving platter.
Allow to rest 20 minutes before carving.
Roasted Turkey with White Wine Sage Sauce
(Serves 12)
1 cup kosher salt
1 cup light brown sugar
1/4 cup whole black peppercorns
1 (12-14-pound) turkey
2 gallons water
1 (10-pound) bag ice
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups dry white wine
1/4 cup fresh sage leaves, julienned
1/4 teaspoon black pepper
1/4 cup heavy cream
Combine first 3 ingredients in a bowl. Set aside.
Remove giblets. Rinse turkey and pat dry.
Rub 1 cup of salt mixture over turkey and inside body cavity.
Pour 1 gallon of water into a clean 28-quart cooler.
Stir remaining salt mixture into the water to dissolve.
Place the turkey, breast side down, into the water.
Close cooler and soak turkey 12 hours.
Remove turkey and discard brine.
Rinse turkey with cold water to remove all traces of salt.
Pat dry with paper towels.
Using kitchen shears or a chef's knife, remove the turkey's backbone.
Turn turkey, breast side up, and press down firmly with hands to flatten.
Place turkey, breast side up, on a rack in a large roasting pan.
Tuck wings under turkey.
Brush turkey with olive oil.
Roast, uncovered, in a 450 degree F. oven for 90 minutes.
Meat thermometer should read 180 degrees F.
Transfer turkey to a cutting board or serving platter.
Allow to rest for 15-20 minutes.
Meanwhile, prepare the sauce.
Place roasting pan over 2 burners of stove top.
Whisk flour into drippings until smooth. Whisk in wine.
Whisk constantly until sauce thickens, about 3-4 minutes.
Stir in sage, pepper, and heavy cream.
Simmer 2 more minutes or until desired consistency.
Carve turkey, arrange on a platter, and serve with sauce.
Bring to a simmer.
Gorgonzola-Stuffed Turkey Breast with Apple Cider Sauce
(Serves 6-8)
6 ounces Gorgonzola cheese, softened
3/4 cup apple, peeled and chopped
1-1/4 teaspoons black pepper, divided
3/4 teaspoon dried sage, divided
1 garlic clove, minced
1 (3-pound) boneless, skinless turkey breast
1 tablespoon butter, softened
1/2 teaspoon salt, divided
4 large shallots, peeled and quartered
1 tablespoon olive oil
1 (12 ounce) bottle hard apple cider
1/2 cup chicken broth
2 tablespoons cornstarch
2 tablespoons water
In a bowl, combine cheese, apples, 1/4 teaspoon pepper, 1/4 teaspoon sage, and garlic.
Set aside.
Lay turkey breast, with what would have been skin-side down, on plastic wrap.
Starting from the center, slice horizontally through each side of the breast almost to, but not through, the outer edge.
Flip pieces out to open like a book.
Place a sheet of plastic wrap on top.
Pound to an even thickness of about 1/2-inch.
Spread cheese mixture evenly over the breast.
Roll the breast up, starting at one of the short ends.
Tie at 2-inch intervals with kitchen twine.
Place turkey roll, seam side down, in a lightly greased roasting pan.
Combine 1/2 teaspoon pepper, 1/2 teaspoon sage, 1 tablespoon butter, and 1/4 teaspoon salt.
Rub over turkey breast.
Toss shallots with olive oil. Arrange around turkey in pan.
Bake, uncovered at 350-degrees F. for 30 minutes.
Baste turkey with about 1/2 cup of draft or apple cider.
Bake 35-40 minutes longer, or until thermometer registers 170 degrees F.
Remove from oven, transfer breast to a platter, and allow to rest 10 minutes.
Remove shallots from pan and discard.
Add remaining cider to the roasting pan. Stir to loosen bits from bottom of pan.
Pour the mixture into a saucepan.
Add 1/2 teaspoon pepper, 1/4 teaspoon salt, and chicken broth.
Bring to a boil, reduce and simmer 5 minutes.
In a small bowl, combine cornstarch and water; add to cider mixture.
Return mixture to a boil and cook 1 minute, whisking constantly.
Remove string from turkey and slice.
Serve turkey with cider sauce.