Roast Turkey with Pepperoni

Thanksgiving, Turkey -

Roast Turkey with Pepperoni

Active Time
30 MIN
Total Time
5 HR
Serves : 8


  • One 12- to 14-pound turkey
  • 2 tablespoons kosher salt
  • 1/2 pound thinly sliced pepperoni
  • 1 preserved lemon—halved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind
  • 12 large sage leaves, plus 2 sprigs
  • 2 rosemary sprigs
  • 2 sticks unsalted butter, softened
  • 2 tablespoons minced thyme
  • 1/2 teaspoon ground fennel
  • Pepper

How to Make It

Step 1    

Season the turkey 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.

Step 2    

Preheat the oven to 300°. 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.

Step 3    

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.

Step 4    

Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425° and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165°. 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 turkey and serve with the juices.