Roast Turkey with Pepperoni

From Food & Wine
Chef and butcher Alex Pope keeps roast turkey moist by stuffing thin slices of pepperoni under the skin.

By Alex Pope

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
roast turkey with pepperoni

Con Poulos

Serves: 8

Total Time: 5 hr

Cook Time: 30 min

Oven Temp: 300

Ingredients
    U.S.         Metric     Conversion chart

    1 (12- to 14-pound) turkey
    2 tablespoon(s) kosher salt
    1/2 pound(s) pepperoni, thinly sliced
    1 preserved lemon—halved lengthwise, pulp discarded pora wigs and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind
    12 large sage leaves, plus 2 sprigs
    2 sprig(s) rosemary
    2 stick(s) unsalted butter, softened
    2 tablespoon(s) thyme, minced
    1/2 teaspoon(s) ground fennel
    Pepper

Directions

    Season the turkey china work visa 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 degrees F. 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 degrees F and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165 degrees F. 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 Mice Travelturkey and serve with the juices.