🦃 Nonna Pia’s Take on Thanksgiving Turkey – Italian Style! 🇮🇹🍗
This Thanksgiving, step into Nonna Pia’s kitchen for a heartwarming twist on a classic holiday favorite: Roast Turkey with Italian Herbs and Garlic-Lemon Butter. Forget the bland bird! Nonna infuses tradition with Old World charm, turning a simple turkey into a flavorful, juicy masterpiece worthy of both American and Italian tables.
With a warm smile and flour-dusted apron, Nonna Pia walks you through her unique preparation — starting with a fragrant marinade made from garlic, fresh rosemary, lemon zest, and her signature olive oil blend. You’ll learn how she massages flavor under the skin (her special trick for juicy meat) and slow-roasts the turkey to golden perfection.
In true Nonna fashion, she shares stories of family feasts, laughter, and how she adapted the American holiday to include Italian flavors, sides, and of course… extra love. ❤️
✨ In this video, you’ll discover:
- How to prep a turkey like an Italian grandmother
- Nonna’s garlic-lemon butter rub (you’ll want to use it on everything!)
- Herbed stuffing with pancetta and Parmesan
- Tips for a golden, crisp skin and moist, tender meat
- Serving suggestions with roasted vegetables, polenta, or even risotto
This isn’t just a recipe — it’s a celebration of cultures, family, and the joy of feeding people you love. Whether you’re hosting a big Thanksgiving feast or an intimate dinner, Nonna Pia’s version of turkey will be the centerpiece everyone talks about.
👵 “When you cook with love, every bite tastes better.” — Nonna Pia
🎥 Watch the full video now and bring a bit of Italy to your Thanksgiving table!
🦃 Recipe: Nonna Pia’s Italian-Style Thanksgiving Turkey
Ingredients:
- 1 whole turkey (12–14 lbs)
- 1/2 cup olive oil
- 1/2 cup unsalted butter, softened
- Zest of 2 lemons
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme
- Salt and pepper to taste
- Juice of 1 lemon
- Optional: 4 slices pancetta (for draping)
Instructions:
- Preheat oven to 350°F (175°C).
- Mix butter, olive oil, lemon zest, garlic, rosemary, thyme, salt, and pepper into a paste.
- Gently separate turkey skin from meat and rub mixture under skin and over the surface.
- Place turkey in a roasting pan. Drizzle with lemon juice. Optionally drape with pancetta.
- Roast 2.5–3 hours or until internal temp reaches 165°F, basting every 30 minutes.
- Let rest 20–30 minutes before carving.
