Turkey and I, we are not friends.
I want to be friends with turkey. It’s one of G’s favourites, so you can just imagine my dilemma. Unfortunately I have had some magnificent turkey disasters in the kitchen, not the least being for Thanksgiving dinner.
Luckily for him, this recipe has changed that all.
Back when Emma was two, we splurged on an Italian holiday. Loving all things Italy, I felt pretty well prepared for this adventure. Growing up, some friends had old-world Italian families and to my good fortune, they introduced me to some remarkable foods and so much of their vibrant culture.
When we arrived, my eyes were opened to the irresistible freshness of Italy. Our villa had trellises covered with lemons growing on vines, and the olive trees and laurel trees scattered everywhere were unfathomably huge. There were sage shrubs! While I fancy myself a capable gardener now — I’ve had my share of gardening disasters as well — nothing, including sage, has ever grown like that in our garden without the help of significant fertilizers and other magic.
Chopping some sage from the harvests we now manage in our (slightly more abundant) garden and adding it to lots of minced garlic and olive oil has brought some of that otherworldly magic back from Italy into our kitchen. As we dig in to our dinner, the perfectly golden, crisp skin gives way to succulent beautifully-seasoned meat. For a few brief moments, I get to be transported to Italy too.
Turkey disasters have been replaced by cheers from Katie and G cringes no more when turkey is on the menu.
Is this (turkey) love that I’m feeling?
Tips and Suggestions:
- The turkey can be seasoned a couple of days in advance and refrigerated until the day you would like to roast it. Just pull it from the refrigerator 30 minutes or so before it goes into the oven.
- Should you end up with leftovers, the sliced turkey is wonderful in sandwiches.