Roast Turkey with Pepperoni
- Season the turkey inside and out with the salt and transfer to a rack set in a roasting pan. Refrigerate uncovered overnight. Let return to room temperature before cooking.
- Preheat the oven to 300 degrees F. Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin. Stuff the sage and rosemary sprigs in the cavity. Tie the legs with string.
- In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind. Rub the butter all over the turkey and season with pepper.
- Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425 degrees F and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165 degrees F. Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour. Strain the pan juices into a bowl.
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Date: 06.12.2018, 14:44 / Views: 45134