Brined Wild Mushroom and Sage Turkey

- January 11, 2011 -

If you're planning to make a brined turkey, you need to try this recipe with Dove Champagne Aged Vinegar.  Adds extra flare for the holidays.

Brined Wild Mushroom and Sage Turkey

Recipe for approximately a 12 lbs Turkey

For Brine:

For Roasting & Finishing:


  1. Combine all brine ingredients in a large pot, submerge turkey and store in fridge for 12-24 hours (the longer, the more moist your feast will be. Make sure turkey stays submerged; use a plate and some jars/cans to weigh it down if you need to)
  2. Pre-heat oven to 400*. Remove turkey from brine and pat dry. Gently loosen skin from flesh, and rub several Tbsp of Dove Mushroom and Sage EVOO under skin along with fresh sage leaves. Rub an additional 2-4 Tbsp Dove Mushroom and Sage EVOO all over bird. Sprinkle skin and cavity with pepper, tuck wings under, and gently truss legs. Put mushrooms and onions (and a little dried sage, if you like) in the bottom of your roasting pan. Place turkey on a rack in roasting pan, tent breasts with foil, place in oven
  3. Rotate bird every 30 min. After the first hour, remove foil and baste bird every 30 minutes with 1 tbsp Dove Mushroom and Sage EVOO mixed with 1/2 cup stock. Roast for 2- 2 3/4 hours, or until internal thermometer reaches 165*.
  4. Let turkey rest for 20-30 min before carving. Keep mushroom and onion mixture warm, and serve with wild rice. (If you like, strain extra liquid from bottom of roasting pan and use to make a pan sauce or gravy….mmmmm….) 


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