Thanksgiving turkey.

DI Chiara Maci | 23 Nov 2018 | IN COLLABORAZIONE CON Aia


Autumn colours for a greedy Thanksgiving or a Sunday family.

American potatoes of different colours, pumpkin and blueberry sauce to enrich my Thanksgiving turkey.
Stuff the turkey as you prefer, I recommend a seasoning with chestnuts, prunes and herbs and if you
want meat.

If you like spices, do not forget to use them: pepper and cloves will be perfect!



2 kg of american sweet potatoes of various colours

500g mantovana pumpkin

1 whole turkey AIA

1 bay leaf

Rosemary branches

Half a glass of honey

1 slice of bacon

500g black blueberries

1 glass of orange juice

4 full tablespoons of sugar



Extra Virgin olive oil


– Once the turkey is stuffed, place it in a saucepan covered with baking paper.

– Roll it with a slice of bacon lengthwise, a branch of rosemary and a bay leaf.

– Put honey and oil in a bowl. Mix with a whisk.

– Lacquer the surface of the turkey with a brush.

– Bake at 200c in a preheated oven, calculating one hour for each kg of weight of the turkey.

– Wash, peel and cut into thick pieces all the sweet coloured potatoes and the pumpkin.

– Place them on a baking sheet with parchment paper underneath.

– Season with rosemary branches, oil, salt and pepper and bake at 200 degrees for about 30 minutes.

– Prepare the blueberry sauce. Put blueberries in a small pot and add the sugar and the orange juice.
– Stir over high heat until the sauce is reduced.

– Take the turkey out of the oven when it is cooked and serve it with the american potatoes and the
sauce, apart into a small glass.

– Thanksgiving turkey ready to be enjoyed!

Photo By Chiara Maci
Share this article