Print Options:

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





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

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

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




James Carrier
 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.)
Step 1
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
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
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
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
5

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

Nutrition Facts

Servings 10


Amount Per Serving
Calories 240Calories from Fat 38
% Daily Value *
Total Fat 10g16%

Saturated Fat 3g15%
Cholesterol 93mg31%
Sodium 376mg16%
Total Carbohydrate 2.9g1%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.