Spring Roast Turkey

adapted from a recipe by Ina Garten
Serves 4-6 people with leftovers

6-7lbs turkey pieces on the bone (Breast or Thigh)
2 teaspoons dry mustard
2 teaspoons dry sage leaves, crumbled
A few grinds of black pepper
2 tablespoons olive oil
1 tablespoon lemon juice

Preheat the oven to 325˚.

Rinse the turkey breast and pat dry with paper towels. Put the turkey on a rack in a pan.

Slide your fingers under the skin and gently separate the skin from the meat.

Combine the mustard, sage, salt, pepper, olive oil and lemon juice and stir to form a paste.
Spread half of the paste under the skin on the meat. Spread the other half over the skin.

Pour water in the pan until it almost reaches the rack.

Put the turkey in the oven to roast. Allow 10-13 minutes per pound (Grow and Behold turkeys will cook a little more quickly than conventional turkeys because they are so lean).  Use a meat thermometer to check for doneness — thermometer should read at least 170˚ in the thickest part; check it in several places to be sure.

Allow turkey to rest, lightly covered with foil, for about 15 minutes before serving.

If you like, pour the juices in the pan through a strainer into a pan. Bring to a boil and whisk the juices. Simmer for a few minutes. Serve the juices with the turkey.

 

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