We often think of cranberries as the topping to our slice of turkey at Thanksgiving. Yet Queen Creek Olive Mill brings you a recipe that will infuse that cranberry brightness right into the turkey as it roasts in the oven. Along with fresh rosemary and Italian parsley, there are the sunny flavors of lemon and a touch of chardonnay. The cranberry white balsamic reduction will create the perfect addition of sweet and tart too. We all know the turkey is the main event at our Thanksgiving table, so why not try something new to elevate your menu.
Ingredients:
- 1 1/2 lemons, juiced
- 1 1/2 cups of Queen Creek Olive Mill fresh crushed rosemary olive oil
- 3/4 cup of fresh rosemary
- 3 Tbsp. of kosher salt
- 3/4 cup of fresh Italian parsley chopped
- 15 leaves of sage, finely chopped
- 1/4 cup of chardonnay wine
- 1/2 cup of Queen Creek Olive Mill cranberry white balsamic reduction
Directions:
- In a mixing bowl, combine lemon juice, fresh crushed rosemary olive oil, salt, pepper, chopped herbs, wine, and cranberry white balsamic reduction to form a paste.
- Rub in the inside and the outside of the turkey with the paste and roast as normal.
- Baste several times during roasting.
Tips: If you will be stuffing your turkey as well, be sure to do it prior to rubbing the paste on the turkey.
For more about their products visit www.queencreekolivemill.com