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Ingredients

Turkey:
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons chopped fresh or 1 tablespoon dried sage
1/2 teaspoon white pepper
1/2 teaspoon salt
1 (12- to 16-pound) turkey, neck and giblets removed
1 lemon, halved

Stuffing:
3 tablespoons olive oil, divided
1/2 cup chopped onions
1 1/2 cups uncooked long-grain white rice
2 1/2 cups low-sodium chicken broth
1 bay leaf
2 eggs
1 tablespoon finely chopped garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
3 packed cups roughly chopped rapini (thin stems and leaves)
1/2 cup grated parmesan cheese

Description

Rubbing Compound Butter Under The Skin Of The Turkey Before Roasting Helps To Keep The Meat From Drying Out And Adds Great Flavor To The Pan Drippings. Piquant Rapini, Also Called Broccoli Rabe, Is In The Turnip Family. Use Kale, Mustard Greens Or Collard

Wholefoods