Why am I writing now about heritage turkey Italian style? Certainly most of you have already bought your turkey. This heritage turkey will be best only if it has eaten natural food. I would like to suggest a traditional Italian way of preparing it. You will need only a few inexpensive ingredients:
- white wine that you will be drinking on Thanksgiving day, full bodied, not aged in wood but in steel
- coarsely ground salt, kosher or sea salt
- mild garlic
- best quality, fruity extra virgin olive oil
- 7-9 whole chestnuts
Marinate the turkey for 5-7 hours in the oil, salt, garlic, rosemary, and wine. Put the chestnuts inside the cavity and roast the turkey as you would any other turkey. Baste the turkey with the juices and wine marinade during the cooking.
Happy Thanksgiving, buon tacchino!
P.S. Please join me at the upcoming Sustain Abruzzo dinners at Umbria Ristorante, 13 December, and Acqua Pazza, 17 December 2009. Please visit our events page for more information.