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Parmesan Roast Turkey

by Suzie Bellomo on November 27, 2024
Parmesan Roast Turkey


This Parmesan Roasted Turkey is a must at our holiday table, and our Il Fusti Chef’s Blend Olive Oil makes it something special. The fresh, peppery, cheesy notes from this recipe bring out the savory goodness, making each bite unforgettable. It's the little twist that brings everyone back for seconds!


INGREDIENTS

  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 2 cloves garlic, minced
  • Finely grated zest of 1 lemon
  • 1 1/2 cups grated Parmesan (about 6 ounces)
  • Kosher salt and freshly ground black pepper
  • One 10- to 12-pound turkey, spatchcocked by your butcher
  • 2 tablespoons Il Fusti Chef’s Blend Olive Oil


INSTRUCTIONS

  1. Position an oven rack in the center of the oven and preheat to 375 degrees F. Fit a wire rack inside of a rimmed baking sheet; set aside.
  2. Combine the butter, rosemary, thyme, garlic, lemon zest, 1/2 cup of the Parmesan, 1 teaspoon salt and several grinds of pepper in a medium bowl until smooth.
  3. Pat the turkey dry, then season all over (both the underside/flesh and skin) with 1 tablespoon salt and several grinds of pepper. Place skin-side up on the prepared baking sheet.
  4. Work your fingers between the skin and meat on the breast and top of the turkey legs to loosen, then rub the Parmesan-butter evenly under the skin. Rub the Il Fusti Chef’s Blend Olive Oil all over the skin, then sprinkle with the remaining 1 cup Parmesan.
  5. Roast until the Parmesan is golden brown and an instant-read thermometer inserted into a thigh reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before carving.

 


This recipe was directly sourced and adapted from TheFoodNetwork.com
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