Salt-and-Pepper Roast Turkey (Tacchino Arrosto con Sale e Pepe)
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)
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Amount per serving
- Calories: 240
- Calories from fat: 38%
- Protein: 32g
- Fat: 10g
- Saturated fat: 3g
- Carbohydrate: 2.9g
- Sodium: 376mg
- Cholesterol: 93mg
- 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.)
- 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.)
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