Description
- 2 pounds skin-on turkey cuts of your choice, *deboned and butterflied (1kg)
- 1 tablespoon extra virgin olive oil (15g)
- 2 tablespoons fresh sage leaves, or to taste
- 2 sprigs of fresh rosemary, or to taste
- 8 garlic cloves
- 8 shallots, peeled and halved
- salt & black pepper to taste
- 1/2 teaspoon poultry seasoning (optional but recommended) (0.5g)
Ingredients
- Preheat the oven & sear the turkey. Preheat the oven to 375°F/180°C and season turkey with salt and pepper on both sides. Heat a skillet over medium-high heat until smoking hot. Add the olive oil, smashed garlic cloves, and the turkey (skin side down in contact with the pan). Season the turkey with poultry seasoning (if using), add the sage, rosemary, and shallots and sear the meat until golden brown, and flip it over. *Work in batches to sear the turkey meat if you’re making multiple pieces so as not to overcrowd the pan.
- Roast the turkey. Cover the skillet with aluminum foil and place it in the oven and roast for 40 minutes. Remove the foil and turn the broiler to high and cook for 8- 10 minutes, or until the skin is crispy and deep golden brown in color. Allow the turkey to rest for 5 to 10 minutes before slicing and serving, Enjoy!
Instructions
- During the last few minutes of cooking under the broiler, be sure to keep an eye on the turkey so it doesn’t burn.
- If you’re deboning the turkey meat yourself, you may leave some of the smaller bones or cartilage attached. The most important thing is to remove the large bones so that the meat is butterflied (lying flat) and cooks more quickly and evenly. After roasting, simply remove these pieces before slicing and serving.
- If you don’t have fresh sage leaves, you may use rubbed sage
- If you don’t have poultry seasoning, you may use a little rubbed sage and/or thyme instead.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Meat + Chicken
- Method: Roast
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounce serving
