Tuesday, November 16, 2010
Roasted Garlic and Herb Turkey
• 3 cups extra virgin olive oil
• 1 bunch fresh rosemary leaves only, minced
• 12- to 14-lb. turkey
• Salt and pepper, to taste
For the stuffing:
• 8 oz. sliced Genoa salami, finely chopped
Once the garlic has cooled, drain the oil. Reserve ¼ cup of the oil for the stuffing and the rest for another use.
Rub more of the mixture on the outside of the skin, and then season the entire bird with salt and pepper.
Posted by §~John~§