Roast Turkey with Pepperoni
This roast turkey stays moist because of the thin slices of pepperoni stuffed under the skin.
- 1 12- to 14-pound turkey
- 0.5 tsp ground fennel
- 2 Tbsp minced thyme
- 2 sticks unsalted butter, softened
- 2 rosemary sprigs
- 12 large sage leaves, plus 2 sprigs
- 1 preserved lemon—halved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind
- 0.5 Pound thinly sliced pepperoni
- 2 Tbsp kosher salt
- 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.
Recipe Credit: Alex Pope
Image Credit: Con Poulos