TURKEY: Savory Thanksgiving Turkey with Wild Mushroom & Sage

Main Courses

(an easy, effortless recipe!)

Recipe from our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer

One 14-16 pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard removed
2 tablespoons sea salt
1 tablespoon fine ground pepper
1 tablespoon garlic powder
1 tablespoon rosemary
1 tablespoon ground sage
1 large onion, quartered and separated
1/2 cup Wild Mushroom and Sage Olive Oil
2 tablespoons wildflower honey (available at The Crescent Olive)
2 cups dry white wine (such as chardonnay), divided

Place turkey on rack set in large roasting pan; tuck wings under.
In a small bowl, combine all spices and seasonings. Sprinkle about 1 tablespoon of the spice mixture in main cavity of turkey and then stuff with the cut onion.
Pour Wild Mushroom & Sage Olive Oil over turkey skin and then season evenly (top and bottom) with remaining spice mixture. Tie legs together to hold shape.
Let seasonings marinate on turkey up to 1 hour (or refrigerate overnight and then bring to room temperature for 1 hour before cooking).
Set rack at lowest position in oven and preheat to 450^oF. Pour 1 cup white wine into pan with turkey. Reduce heat to 350^oF; roast turkey 2 hours. Add remaining cup of wine to pan and drizzle the 2 tablespoons honey over the top of the turkey.
Roast 1 hour, checking occasionally and pouring the wine-broth over the turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175^oF, about 1 hour longer.

NOTE: Cook time is dependent on the exact size of the turkey. Follow the directions provided with your turkey.