Spicy Turkey Roast (oven version)
Rev BJ Friley
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- frozen whole boneless turkey, 4 lbs., thawed as package directs
- 8 to 10 large
- cloves garlic
- 3 Tbsp
- 1 tsp
- 1 Tbsp
- black pepper, coarsely ground
- 1 tsp
- kosher style salt, coarse
- 2 Tbsp
- olive oil
- rosemary sprigs, for garnish
- red pepper, for garnish
1Preheat oven to 350 degrees F.
2Remove mesh from the turkey.
3Lay turkey our as flat as possible on a cutting board, placing the skin side down.
4Combine the garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender.
5Turn motor on.
6Add the oil, processing until coarsely chopped.
7Spread half the garlic mixture over the inside of the turkey.
8Reroll the turkey.
9Tie firmly with string every two inches to return the meat to its original log shape.
10Spread evenly with the remaining garlic mixture.
11Place on rack in roasting pan.
12Roast at 350 degrees F for 1 1/2 to 2 hours until a meat thermometer inserted in the center registers 170 degrees F. A long log shape takes less time than a more compact roast.
13Remove from oven.
14Let stand 20 minutes before removing string.
15Cut thin slices to serve.
16Garnish with rosemary and red pepper.
17Scrape up cooking juices from bottom of pan.
18Spoon over meat, or thicken with flour and add chicken broth for a gravy, if desired.