frozen whole boneless turkey, 4 lbs., thawed as package directs
8 to 10 lg
black pepper, coarsely ground
kosher style salt, coarse
rosemary sprigs, for garnish
red pepper, for garnish
How To Make spicy turkey roast (oven version)
Preheat oven to 350 degrees F.
Remove mesh from the turkey.
Lay turkey our as flat as possible on a cutting board, placing the skin side down.
Combine the garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender.
Turn motor on.
Add the oil, processing until coarsely chopped.
Spread half the garlic mixture over the inside of the turkey.
Reroll the turkey.
Tie firmly with string every two inches to return the meat to its original log shape.
Spread evenly with the remaining garlic mixture.
Place on rack in roasting pan.
Roast 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.
Remove from oven.
Let stand 20 minutes before removing string.
Cut thin slices to serve.
Garnish with rosemary and red pepper.
Scrape up cooking juices from bottom of pan.
Spoon over meat, or thicken with flour and add chicken broth for a gravy, if desired.
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