- One 12- to 14-pound turkey
- 2 tablespoons kosher salt
- 1/2 pound thinly sliced pepperoni
- 1 preserved lemon—halved 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
How to make this recipe
- 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°. 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° and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165°. 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. Carve the turkey and serve with the juices.
Medium-bodied Tempranillo often has a spicy, herbal edge, making it perfect with the pepperoni and sage here.