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Spicy Turkey Roast
Yield: 10 servings

1 frozen whole boneless turkey, 4lbs, thawed as package directs
8 (to 10) large cloves garlic
3 T rosemary
1 t paprika
1 T coarsely ground black pepper
1 t coarse Kosher style salt
2 T olive oil
rosemary sprigs, for garnish, optional
red pepper, for garnish, optional

Remove mesh from the turkey. Lay turkey out as flat as possible on
a cutting board, placing the skin side down. Combine the garlic,
rosemary, pepper and salt in the work bowl of the food processor
with the steel blade in place, or in blender. Turn motor on. Add
the oil, processing until coarsely chopped. Spread half the garlic
mixture over the inside of the turkey. Reroll the turkey. Tie firmly
with string every two inches to return the meat to its original
log shape. Spread evenly with the remaining garlic mixture. Place
on rack in roasting pan. Roast at 350F for 1 1/2 to 2 hours until
a meat thermometer inserted in the center registers 170F. A long
log shape takes less time than a more compact roast. Remove from
oven. Let stand 20 minutes before removing string. Cut thin slices
to serve. Garnish with rosemary and red pepper. Scrape up cooking
juices from bottom of pan. Spoon over meat, or thicken with flour
and add chicken broth for gravy, if desired.


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