ROASTED HALF TURKEY

I asked the butcher to cut a fresh twelve pound turkey in half. I froze one half and roasted the other. It cooked so fast I had to turn the oven down to 325F to stretch the roasting time. I ended up with a juicy, evenly cooked and browned bird. The four of us had several helpings with plenty of sandwich meat left for the following day. For a larger group place the two halves in the pan and roast them side by side. I don’t think I will ever roast another Norman Rockwell again.  

ROASTED HALF TURKEY

6 lb half turkey
salt
2 Tbsp olive oil
fresh thyme and sage sprigs

• Rinse the turkey and pat it dry with paper towels.

• Lightly rub salt into the bird on both sides.

• Place it on a platter and let stand at room temperature for 2 hours.

• Turn the oven on to 350 Fahrenheit.

• Discard the juices and place the bird skin side up in a roasting pan.

• Tuck the wing under.

• Place the thyme and sage sprigs beside the bird.

• Distributing evenly, spoon 2 Tbsp of olive oil on the top.

• Cover the bird and roast at 350F for 1 hour.

• Remove the cover and reduce heat to 325F.

• Begin to baste bird with its own juices.

• Continue basting at 15 minute intervals.

• Roast for 1-1/2 hours longer.

• Remove from oven when thermometer in breast registers 170F.

• Lift turkey from the roasting pan and tent it to rest for 15 minutes.

• Make the gravy.

• Carve and place turkey on a serving dish.

Roasting Turkey Parts:

In a preheated oven at 350 Fahrenheit

Half Breast: 18 to 25 minutes per pound

Whole Breast: 15-20 minutes per pound

Drumsticks: 10 minutes per pound

Thighs: 10 minutes per pound