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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

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