Title: Spicy Turkey Roast
Categories: Turkey Roast Main
Yield: 10 Servings
| 1 | | Frozen whole boneless turkey |
| | | (4 pounds,thawed as pkg |
| | | Directs |
| 8 | lg | Cloves garlic |
| 3 | tb | Rosemary |
| 1 | ts | Paprika |
| 1 | tb | Coarsely ground black pepper |
| 1 | ts | Coarse Kosher style salt |
| 2 | tb | Olive oil |
| | | Rosemary sprigs, for garnish |
| | | Red pepper, for garnish |
1) Remove mesh from the turkey. Lay turkey out as flat as possible on a
cutting board, placing the skin side down. 2) Combine the garlic, rosemary,
pepper and salt in the work bowl of the food processor withthe steel blade
in place, or in the blender. Turn motor on. Add the oil, processing until
coarsely chopped. 3) Spread half the garlic mixture over the inside of the
turkey. Reroll the turkey. 4) Tie firmly with string every two inches to
return the turkey to its original log shape. Spread evenly with the
remaining garlic mixture. 5) Place on rack in roasting pan. 6) Roast at 350
degrees for 1-1/2 to 2 hours until a meat thermometer inserted in the
center registers 170 degrees. A long log shape takes less time than a more
compact roast. 7) Remove from oven. Let stand 20 minutes before removing
strings. 8) 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.