Thanksgiving isn’t an Italian holiday but Italians really romanticize it. It fits perfectly with their love of family, food and tradition. Our friend and practically adopted son, Chef Simone Proietti-Pesci from Umbria makes an annual pilgrimage (no pun intended) to Washington to celebrate Thanksgiving with the Menard family and to do some special guest chef appearances at Via Umbria and as a private chef in customers’ homes.
This is Simone’s delicious take on turkey that uses a few fresh ingredients to bring out the flavors in a turkey. And this recipe is best enjoyed with a special bird. Try it with one of our local, cage-free Fields of Athenry Farms turkeys. You can order yours online
and pick it up on the Tuesday or Wednesday before Thanksgiving!
SIMONE’S TURKEY RECIPE
14-16 lb turkey
Rosemary, Sage, Bay Leaves, Juniper Berries, Garlic
Mince together the herbs and garlic and mix into the pork fat. Season the turkey with salt and pepper on the skin and inside. Rub the turkey with the pork fat – on the skin and under the skin.
Place the turkey on a rack in a large roasting pan surrounded with olive oil and peeled chestnuts.
Roast the turkey at 325* for 30 minutes per pound.
Remove from the oven and let sit for 10 minutes before slicing. Serve with the roasted chestnuts.
Thanksgiving isn't an Italian holiday but Italians really romanticize it. It fits perfectly with their love of family, food and tradition. Our ...