WeightWatchers Tuscan Turkey Recipe

A rub of fresh sage and roasted garlic permeates every ounce of this turkey dish, while a white wine and Dijon baste locks in moisture for tender, juicy meat.

Recipe Type: Main

Cuisine: Italian

Author: WW-Recipes.net

Serves: 16 servings

A rub of fresh sage and roasted garlic permeates every ounce of this turkey dish, while a white wine and Dijon baste locks in moisture for tender, juicy meat.

Ingredients

1 (14-lb.) whole fresh or frozen turkey, thawed
6 Tbsp. unsalted butter, softened
3 garlic heads
1 Tbsp. grated lemon rind
1/4 cup chopped fresh sage
cooking spray
1 lemon, halved
5 sage sprigs
1 yellow onion, quartered
2 tsp. salt
2 tsp. crushed red pepper
1/3 cup dry white wine
1/4 cup olive oil
1 Tbsp. Dijon mustard
1/2 cup water

Instructions

Preheat the oven to 300 degrees F.
Cut about 1/2 inch from the top of the garlic heads and wrap the heads in foil. Bake in the oven at 300 degrees F for about 1 1/2 hours or until very soft.
Remove the garlic from the oven and let cool completely.
Separate the garlic cloves, squeeze to extract the garlic pulp. Discard the skins.
In a bowl, combine the garlic pulp with the chopped sage, butter, rind, salt, and red pepper.
Increase the oven temperature to 425 degrees F.
Remove the neck and giblets from the turkey; reserve. Pat the turkey dry.
Starting at the neck cavity, loosen the skin from the drumsticks and breast by inserting your fingers, gently pushing between the skin and meat. Rub the butter mixture under the loosened skin.
Lift the wing tips up and over back; tuck under the turkey. Place the onion, lemon and sage sprigs in the body cavity. Secure the legs with some kitchen twine.
Place the turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Place the neck on the bottom of a roasting pan; place the rack with the turkey in the pan. Add 1/2 cup water to the pan and bake in the oven at 425 degrees F for about 40 minutes.
Combine the mustard, wine and oil in a bowl, stirring with a whisk. Baste the turkey with half of the oil mixture.
Reduce the oven temperature to 350 degrees F (do not remove turkey from oven).
Bake at 350 degrees F for about 1 hour and 15 minutes.
Rotate the turkey from front to back; baste with the remaining half of the oil mixture.
Bake at 350 degrees F for about another 10 to 20 minutes, or until a thermometer inserted into thickest part of thigh registers 160 degrees F.
Remove the turkey from the oven and place on a cutting board. Let stand, loosely covered with foil, for about 20 minutes (internal temperature will rise to 165 degrees F).
Remove the skin before carving.