Roast Turkey with Pepperoni Recipe

Name: Roast Turkey with Pepperoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 12- to 14-pound turkey; 2 tablespoons kosher salt; 1/2 pound thinly sliced pepperoni; 1 preserved lemonhalved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind; 12 large sage leaves, plus 2 sprigs; 2 rosemary sprigs; 2 sticks unsalted butter, softened; 2 tablespoons minced thyme; 1/2 teaspoon ground fennel; Pepper

Servings: persons

One 12- to 14-pound turkey
2 tablespoons kosher salt
1/2 pound thinly sliced pepperoni
1 preserved lemonhalved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind
12 large sage leaves, plus 2 sprigs
2 rosemary sprigs
2 sticks unsalted butter, softened
2 tablespoons minced thyme
1/2 teaspoon ground fennel
Pepper

1
Season the turkey inside and out with the salt and transfer to a rack set in a roasting pan.
2
Refrigerate uncovered overnight.
3
Let return to room temperature before cooking.
4
Preheat the oven to 300.
5
Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin.
6
Stuff the sage and rosemary sprigs in the cavity.
7
Tie the legs with string.
8
In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind.
9
Rub the butter all over the turkey and season with pepper.
10
Roast the turkey in the lower third of the oven for 2 1/2 hours.
11
Increase the oven temperature to 425 and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165.
12
Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour.
13
Strain the pan juices into a bowl.
14
Carve the turkey and serve with the juices.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: One 12- to 14-pound turkey, 2 tablespoons kosher salt, 1/2 pound thinly sliced pepperoni, 1 preserved lemonhalved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind, and more.

Yes, Roast Turkey with Pepperoni 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.

Roast Turkey with Pepperoni

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