If desired, rub the turkey with the salt and pepper the night before roasting to slightly "cure" the meat.

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Credit: James Carrier

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.)

Nutrition Facts

240 calories; calories from fat 38%; protein 32g; fat 10g; saturated fat 3g; carbohydrates 2.9g; sodium 376mg; cholesterol 93mg.