Turkey isn't just for Thanksgiving! Try this fruit glazed turkey dish for a great family get together.
Turkey is full of healthy amino acid and proteins. Since Italians don't celebrate American Thanksgiving they aren't locked into the idea of turkey only for fall and winter holidays. You will find tasty turkey on many Italian menus. The fruits in this recipe contain acids that aide in keeping your digestion healthy. Embracing the Mediterranean diet doesn't just mean olive oil and red wine. Enjoy the other tasty benefits of Italian food.
- 2 lemons
- 1 whole, 12 pound turkey, cleaned and giblets removed
- 2 + 1 cloves garlic, chopped
- 1 Tbs fresh sage leaves, chopped
- 1 cup apricot preserves
- 1 shallot
- Remove the zest from the two lemons and set aside. Cut the lemons in halves.
- Place two lemon halves in the turkey cavity.
- In a bowl mix together the lemon zest, 1 chopped garlic clove, and sage.
- Rub the lemon zest mixture over and under the turkey skin, leaving bits of the rub under the skin.
- Roast the turkey at 425F for 30 minutes.
- Reduce the heat and continue to roast for 1 hour 15 minutes.
- In a bowl squeeze the lemon juice from the remaining lemon halves.
- Mix in the garlic, apricot preserves, and shallot.
- Spread the apricot mixture over the turkey and roast for another 30 minutes. (The internal temperature of the turkey should be 180F when done.)
- Remove from the oven and allow the turkey to rest for 15 minutes.
Note: Think outside the standard turkey side dishes. Try Cauliflower and Roasted Peppers or Zucchini with Walnuts. If you must have a potato dish try Red, White, & Blue Italian Potatoes that are baked in the oven.