Savory Thanksgiving Turkey With Wild Mushroom & Sage

MSC Cruises
An exclusive Thanksgiving recipe, courtesy of The Crescent Olive


  • One 14-16 pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard removed
  • 2 tablespoons sea salt
  • 1 tablespoon fine ground pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon rosemary
  • 1 tablespoon ground sage
  • 1 large onion, quartered and separated
  • 1/2 cup  Wild Mushroom and Sage Olive Oil
  • 2 tablespoons honey
  • 2 cups dry white wine (such as chardonnay), divided
Cafe Britt


  1. Place turkey on rack set in large roasting pan; tuck wings under.
  2. In a small bowl, combine all spices and seasonings.  Sprinkle about 1 tablespoon of the spice mixture in main cavity of turkey and then stuff with the cut onion.
  3. Pour Wild Mushroom & Sage Olive Oil over turkey skin and then season evenly (top and bottom) with remaining spice mixture.  Tie legs together to hold shape.
  4. Let seasonings marinate on turkey up to 1 hour (or refrigerate overnight and then bring to room temperature for 1 hour before cooking).
  5. Set rack at lowest position in oven and preheat to 450oF.  Pour 1 cup white wine into pan with turkey.  Reduce heat to 350oF; roast turkey 2 hours.  Add remaining cup of wine to pan and drizzle the 2 tablespoons honey over the top of the turkey.
  6. Roast 1 hour, checking occasionally and pouring the wine-broth over the turkey.  Cover turkey loosely with foil.  Continue roasting until thermometer inserted into thickest part of thigh registers 175oF, about 1 hour longer.
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NOTE:  Cook time is dependent on the exact size of the turkey.  Follow the directions provided with your turkey.


Recipe created by Rebekah Fedrowitz, MHN Holistic Nutrition Consultant & Food Blogger

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