Page 50 - A Literary Holiday Cookbook

1 To make the turkey, line a baking sheet with aluminum foil and set

aside. Move oven racks to the top and bottom positions in the oven.
Preheat oven to 350°F. Rinse turkey and pat dry. Place the turkey on

the baking sheet and rub with olive oil, gently separating the skin

from the breast meat with your fingers. In a small bowl, stir together
the lemon zest, salt, and pepper. Rub turkey with seasoning mix,

including under the skin and inside the cavity.

2 In a small bowl, whisk together honey and lemon juice until well

combined. Brush turkey with honey mix, including under the skin.

Tuck in any overhanging skin around the wing areas. Overhanging
skin above the neck can be tucked under the skin below the neck

hole (you may need to gently separate it from the meat with your

fingers to create a pocket).

*
3 Roast for 1 hour. After 30 minutes, rotate pan and begin glazing
turkey every 15 minutes. When the hour is up, increase heat to
450°F and roast 20 to 30 minutes more or until internal temperature

reaches 170°F on a meat thermometer (continuing to glaze every 15

minutes). If necessary, tent the top of the breasts with aluminum foil
during the last 20 minutes to prevent overbrowning. Allow to rest for

30 minutes.

4 To make the blackberry sauce, combine all ingredients in a

medium saucepan over medium-high heat. Bring to a boil, stirring

occasionally. Reduce heat to medium-low and simmer 15 minutes,
stirring occasionally. Mash the blackberries with a potato masher or

the bottom of a heavy glass cup. Strain the mixture, pressing the fruit
through the strainer with a spoon. Scrape the bottom of the strainer

to be sure to get all the fruit pulp as well. Return the strained mixture

to the pan and discard contents of strainer. Simmer 10 minutes
more. Remove from heat and allow to rest for 15 minutes.