Preparation time: 15 minutes, Cooking time: 2-3 hours, Yield: 12-15 servings
- 12-15-pound fresh turkey
- 3/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped, plus 2 whole sprigs
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1/2 cup fresh Italian parsley, chopped
- Salt and black pepper, to taste
- 1 white onion, peeled and quartered
Preheat your Dacor Oven to 350°F on Pure Convection™. Place a rack in the number one or two position and remove all others. Remove neck and gizzards from the turkey, wash with cold water and dry with paper towels. Set aside.
Chop all fresh herbs, except for two whole sprigs of rosemary, and mix into the olive oil. Rub the turkey inside the cavity and out with the olive oil mixture, and salt and pepper to taste. Peel and quarter the onion and put in the turkey cavity. Spray the roasting rack with a nonstick spray. Place the turkey on a rack tall enough so that most of the turkey is above the sides of the roasting pan. Place turkey in a preheated oven.
Cook the turkey on Pure Convection™ at 350°F for approximately 10 minutes per pound or until the internal temperature reaches 180°F. Remove and let rest for 14-15 minutes.
This recipe can be doubled with an additional turkey without adding any cooking time.