Thanksgiving might not be an Italian holiday, but we give thanks every day for bountiful harvests and fresh, fair ingredients. This tacchino arrosto is roasted with sage and rosemary butter and a homemade giblet broth for a golden, crispy skin.
Ingredients for 12 people
For the giblet broth
- 2 cups white wine
- 2 cups water
- Turkey giblets and neck
- 1 bay leaf
For the turkey
- 2 sticks salted butter, softened
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh rosemary, picked and chopped
- 1 fresh or thawed 15-pound whole turkey
- 4 cups giblet broth
- 2 tbsp olive oil
How to make Tacchino Arrosto
- Make the giblet broth. In a medium saucepan, combine the wine, water, giblets and bay leaf. Simmer over medium-low for 15 minutes. Discard the bay leaf and neck. The giblets can also be discarded or, if desired, finely chopped and added to the broth.
- Prepare the pan. Preheat the oven to 425°F and set a wire rack in a deep roasting pan. In a small bowl, beat the butter, sage and rosemary together until fully combined.
- Pat the turkey dry with paper towels and season inside and out with salt and pepper. Place the turkey in the prepared roasting pan. Loosen the skin around the breast with your fingers and spread the herb butter between the meat and the skin.
- Add the giblet broth to the pan. Brush a large piece of parchment paper or aluminum foil with the olive oil. Place it over the turkey, tented so it does not touch the turkey.
- Roast the turkey for 3 to 3½ hours, until the thigh temperature reaches 165°F. Remove the paper or foil for the last 30 minutes of cooking and baste the turkey with the broth to develop a crispy, golden skin. Let the turkey rest for 10–15 minutes before carving.
Tips
Nota bene
Use any leftover giblet broth and pan drippings to make a flavor-packed gravy.
