Salt-And-Pepper Roast Turkey (Tacchino Arrosto Con Sale E Pepe)

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.

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.

3. 3

   Roast turkey in a 325u00b0 oven until thermometer inserted through thickest part of breast to the bone registers 160u00b0, 2 to 3 hours.

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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.