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Chef and butcher Alex Pope keeps roast turkey moist by stuffing thin slices of pepperoni under the skin. Slideshow:  Thanksgiving Turkeys 

Alex Pope
November 2014

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
5 hrs
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Medium-bodied Tempranillo often has a spicy, herbal edge, making it perfect with the pepperoni and sage here.

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