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| MANGIA BENE PASTA |
| This turkey is butterflied so that it will roast quickly at a high temperature. |
| Brining is an extra step in this recipe - well worth it when you taste the juicy results. |
| 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 TB. olive oil |
| 1 TB. flour |
| 1-1/2 cups dry white wine |
| 1/4 cup fresh sage leaves, julienned |
| 1/4 tsp. 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 stovetop. |
| 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. |
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