This turkey is seasoned with savory pepperoni and preserved lemon and then the cavity is filled with aromatic herbs. This particular recipe comes from Food and Wine magazine.
Roast Turkey with Pepperoni
1 12-14 pound turkey
2 tablespoons kosher salt
1/2 pound pepperoni, thinly sliced
1 preserved lemon, halved, pulp discarded, and sliced 1/2-inch thick or use my quick preserved lemon recipe
12 large sage leaves, plus 2 sprigs
2 rosemary sprigs
1/2 pound unsalted butter, softened
2 tablespoons minced thyme
1/2 teaspoon ground fennel
Fresh ground black pepper
The night before season the turkey all over with salt. Place on a rack over a roasting pan and refrigerate, uncovered, overnight (this will help the skin crisp up). Bring to room temperature before roasting.
Preheat the oven to 300 degrees F. Loosen the skin of the turkey and stuff with the pepperoni, preserved lemon, and 12 sage leaves. Place the 2 sage sprigs and the rosemary in the cavity. Tie the legs with kitchen twine.
In a medium bowl, combine the butter, thyme, ground fennel, and minced lemon rind. Rub all over the turkey. Season with pepper. Roast for 2 1/2 hours. Increase the oven temperature to 425 and roast until well browned and an internal thermometer measures 165, about 30 minutes.
Transfer the turkey to a cutting board and let rest for 30 minutes to 1 hour. Meanwhile, strain the pan juices into a bowl to serve alongside the carved turkey.