Italian Thanksgiving Ideas – Best 7-Course Feast

Every Thanksgiving, I used to stress over the same old turkey-and-stuffing routine. But then I realized: why not blend my Italian heritage with my American traditions? That's how these Italian Thanksgiving Ideas were born—a celebration that honors both sides of my family.

This year, I'm sharing my complete Italian Thanksgiving menu: a juicy turkey with rosemary and prosciutto, a lasagna that steals the show, and sides that will have everyone asking for seconds. It's not about perfection; it's about bringing people together with food that tells a story.

So grab your apron, pour a glass of Chianti, and let's make a Thanksgiving that your family will never forget. And remember, you're doing better than you think.

About the Ingredients

1 (12-14 lb / 5.5-6.5 kg) whole turkey, thawed

If you prefer, you can use a bone-in turkey breast. Look for a fresh turkey for the best flavor.

1 cup (240 ml) dry white wine

Use a Pinot Grigio or Sauvignon Blanc. If you don't cook with wine, substitute with chicken broth.

1/4 cup (60 ml) olive oil

Extra-virgin olive oil adds richness. You can use avocado oil for a neutral taste.

1/4 cup (60 g) unsalted butter, softened

Use high-quality butter. For a dairy-free version, use vegan butter.

2 tablespoons fresh rosemary, chopped

Dried rosemary works too, but use half the amount. Fresh is more aromatic.

4 cloves garlic, minced

Fresh garlic is essential. You can use 1 teaspoon garlic powder in a pinch.

6 slices prosciutto, chopped

If you don't have prosciutto, use bacon or pancetta.

1 lb (450 g) lasagna noodles

Oven-ready noodles save time. Regular noodles need boiling.

2 cups (500 g) ricotta cheese

Whole-milk ricotta is creamy. For a lighter option, use part-skim.

3 cups (340 g) shredded mozzarella

Fresh mozzarella melts beautifully. Low-moisture is easier to shred.

4 cups (1 L) marinara sauce

Use your favorite jarred sauce or homemade. Look for one with low sugar.

1/2 cup (50 g) grated Parmesan cheese

Parmigiano-Reggiano is best. Grana Padano is a good substitute.

Tips & Tricks

Brining the turkey

Don't skip the dry brine—it ensures a juicy bird. Pat the turkey dry after brining to get crispy skin.

Lasagna layering

Make sure the noodles are fully covered with sauce to prevent drying out. Let the lasagna rest for 15 minutes before slicing.

Timing

Roast the turkey while the lasagna bakes. Use a meat thermometer to avoid overcooking—turkey is done at 165°F (74°C) in the thickest part of the thigh.

Step-by-Step Instructions

1. Brine the Turkey

The night before, pat the turkey dry and rub it with 2 tablespoons kosher salt and 1 tablespoon chopped rosemary. Refrigerate uncovered for 12-24 hours. This dry brine seasons the meat and helps crisp the skin.

2. Make the Butter

In a bowl, mix the softened butter with the remaining rosemary, garlic, and chopped prosciutto. This compound butter will infuse the turkey with savory flavor.

3. Prep the Turkey

Preheat the oven to 350°F (175°C). Gently loosen the skin over the breast and rub half the butter under the skin. Rub the remaining butter over the outside. Season with salt and pepper.

4. Roast the Turkey

Place the turkey on a rack in a roasting pan. Pour the white wine into the bottom. Roast for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thigh. Baste every 30 minutes with pan juices. If the skin browns too quickly, tent with foil.

5. Cook the Lasagna

While the turkey roasts, prepare the lasagna. Cook the noodles according to package directions if not using oven-ready. Spread a thin layer of marinara in a 9×13-inch dish. Layer noodles, ricotta, mozzarella, and sauce. Repeat, finishing with sauce and Parmesan.

6. Bake the Lasagna

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for 10 more minutes, until bubbling and golden on top. Let rest for 15 minutes before serving.

7. Rest and Carve

Once the turkey is done, let it rest for 20-30 minutes before carving. This allows the juices to redistribute. Carve and serve with the lasagna and your favorite sides.

Delicious Variations

Vegetarian

Swap the turkey for a stuffed butternut squash and use vegetable broth in the lasagna.

Gluten-free

Use gluten-free lasagna noodles and ensure your marinara is gluten-free.

Spicy

Add red pepper flakes to the lasagna and a pinch of cayenne to the turkey butter.

How to Store Italian Thanksgiving Ideas

Frequently Asked Questions

I hope these Italian Thanksgiving Ideas inspire you to create a memorable feast. Share your creations with me on social media using #ItalianThanksgiving. Buon appetito!

Italian Thanksgiving Ideas

Italian Thanksgiving Ideas: a festive 7-course Italian-American feast with turkey, lasagna, and more that will wow your family.

★★★★½ 4.8 (187 ratings)

45 minPrep time210 minCook time8Servings685 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 (12-14 lb / 5.5-6.5 kg) whole turkey, thawed
• 1 cup (240 ml) dry white wine
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 g) unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 6 slices prosciutto, chopped
• 1 lb (450 g) lasagna noodles
• 2 cups (500 g) ricotta cheese
• 3 cups (340 g) shredded mozzarella
• 4 cups (1 L) marinara sauce
• 1/2 cup (50 g) grated Parmesan cheese

📋 Instructions

1. 1Brine the Turkey — The night before, pat the turkey dry and rub it with 2 tablespoons kosher salt and 1 tablespoon chopped rosemary. Refrigerate uncovered for 12-24 hours. This dry brine seasons the meat and helps crisp the skin.
2. 2Make the Butter — In a bowl, mix the softened butter with the remaining rosemary, garlic, and chopped prosciutto. This compound butter will infuse the turkey with savory flavor.
3. 3Prep the Turkey — Preheat the oven to 350°F (175°C). Gently loosen the skin over the breast and rub half the butter under the skin. Rub the remaining butter over the outside. Season with salt and pepper.
4. 4Roast the Turkey — Place the turkey on a rack in a roasting pan. Pour the white wine into the bottom. Roast for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thigh. Baste every 30 minutes with pan juices. If the skin browns too quickly, tent with foil.
5. 5Cook the Lasagna — While the turkey roasts, prepare the lasagna. Cook the noodles according to package directions if not using oven-ready. Spread a thin layer of marinara in a 9×13-inch dish. Layer noodles, ricotta, mozzarella, and sauce. Repeat, finishing with sauce and Parmesan.
6. 6Bake the Lasagna — Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for 10 more minutes, until bubbling and golden on top. Let rest for 15 minutes before serving.
7. 7Rest and Carve — Once the turkey is done, let it rest for 20-30 minutes before carving. This allows the juices to redistribute. Carve and serve with the lasagna and your favorite sides.

👨‍🍳 Chef's Note: Remember, the turkey is the centerpiece, but the lasagna is the soul of this meal. Don't stress—embrace the chaos and enjoy the process.

Servings: 8

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 685 kcal · 48g protein · 45g carbs · 28g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.