Salt-and-Pepper Roast Turkey (Tacchino Arrosto con Sale e Pepe)

Salt-and-Pepper Roast Turkey (Tacchino Arrosto con Sale e Pepe) Recipe
James Carrier
If desired, rub the turkey with the salt and pepper the night before roasting to slightly "cure" the meat.

Yield:

10 to 17 servings (serving size: 1/4 pound boned cooked turkey with skin)

Recipe from

Sunset

Nutritional Information

Calories 240
Caloriesfromfat 38 %
Protein 32 g
Fat 10 g
Satfat 3 g
Carbohydrate 2.9 g
Sodium 376 mg
Cholesterol 93 mg

Ingredients

1 turkey (14 to 23 lb.)
1/4 cup olive oil
1 tablespoon salt
1 tablespoon pepper
5 or 6 thyme sprigs (about 5 in.)
5 or 6 marjoram sprigs (about 6 in.)

Preparation

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for Rich Poultry Broth. Rinse turkey inside and out; pat dry and rub all over with about 1/4 cup olive oil. Mix 1 tablespoon salt and 1 tablespoon pepper; rub evenly over skin and inside the bird. If desired, wrap airtight and chill 12 to 24 hours.

2. Place turkey, breast up, on a V-shaped rack in a 12-by 17-inch roasting pan; tuck thyme and marjoram sprigs inside body cavity.

3. Roast turkey in a 325º oven until thermometer inserted through thickest part of breast to the bone registers 160º, 2 to 3 hours.

4. Transfer turkey to a platter. Let stand in a warm place and rest at least 30 minutes, then carve. Add salt and pepper to taste.

(Nutritional analysis per 1/4 boned cooked turkey with skin, based on percentages of white and dark meat in an average bird.)

Note:

November 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note