Quick-Roasted Turkey With Parsley-Caper Sauce

Name: Quick-Roasted Turkey With Parsley-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10-12 pound turkey, giblets reserved for another use; 1/3 cup extra-virgin olive oil; Kosher salt; freshly ground black pepper; 1 tablespoon red-wine vinegar; 1 teaspoon Dijon mustard; 1 medium shallot, roughly chopped; 2 tablespoons brine-packed capers, drained; 1/4 cup flat-leaf parsley leaves; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; Large rimmed baking sheet; sharp kitchen shears; parchment paper

Servings: persons

One 10-12 pound turkey, giblets reserved for another use
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1 medium shallot, roughly chopped
2 tablespoons brine-packed capers, drained
1/4 cup flat-leaf parsley leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Large rimmed baking sheet; sharp kitchen shears; parchment paper

1
Preheat the oven to 450u00b0F. Place the turkey on a cutting board, breast side down. Using a sharp pair of kitchen shears, cut out the backbone. Flip the turkey over and open it like a book. Press on the turkey with your hands to flatten and pat dry with paper towels. Place the turkey, breast side up, on a rimmed baking sheet lined with parchment paper.
2
Drizzle the oil over the turkey, and rub into the skin, then season generously with salt and pepper. Roast for 20 minutes. Remove from the oven, baste with the pan juices, and return to the oven. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165u00b0F, 20 to 25 minutes more.
3
Meanwhile, make the parsley-caper sauce: Combine all the ingredients in a blender and pulse until combined and still slightly chunky. (The mixture should look heavy on the herbs.)
4
Let the turkey rest 30 minutes before carving, then serve with the parsley-caper sauce.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 10-12 pound turkey, giblets reserved for another use, 1/3 cup extra-virgin olive oil, Kosher salt, freshly ground black pepper, and more.

Yes, Quick-Roasted Turkey With Parsley-Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!