Ingredients
½ turkey, fresh or thawed
Olive oil
Old Bay seasoning
Kosher salt
Black pepper
White pepper
2 sprigs fresh rosemary
dried oregano
6 oz. Worcestershire based marinade
What to Do
Preheat oven to 350-degrees.
To get half a turkey, slice down the middle of the back, debone along the back. Pat turkey dry and remove all gizzards. Spread out flat in a roasting pan.
Brush turkey liberally with olive oil, and season with Old Bay poultry and seafood seasoning, Kosher salt, cracked black pepper, white pepper, two sprigs of finely chopped fresh rosemary, and a good dusting of dried oregano. Rub all spices and herbs in the turkey skin very well. In the roasting pan, add marinade (I suggest Allegro) pouring around the edges of the turkey. Roast at 350 to 375 degrees for approximately one hour, until done.
When turkey is done, remove from pan and let rest. The au jus can be reduced with some good chicken stock and a dry white wine to taste. Makes fabulous gravy.
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From the episode, Spring Turkey.
[…] rosemary grows year round on the side of the house, it served as the basis for this week’s Herb Roasted Spring Turkey. Funny how just a little fresh herb goes a long, long way. The Old Bay seasoning is also a great […]