Home >Recipes >Whole Roast Turkey on the Cocorico with Citrus Rosemary Gray Salt

Serves: 4

• one 8–10 lb whole turkey
• 8 tbsp extra-virgin olive oil
• 1/4 cup citrus salt
• 6 sprigs fresh rosemary
• 2 lemons, quartered

• For the citrus salt:
• 1 tbsp fresh lemon zest
• 1 tbsp fresh lime zest
• 1 tbsp fresh orange zest
• 1/2 cup gray salt
• 1 or 2 fresh rosemary sprigs

Preparation Time: 40 minutes
Cooking Time: 4 hours

Preheat the oven to 400°F without convection or to 375°F with the convection fan. Soak the cocorico in cold water for 30 minutes.

Remove neck and giblets and reserve for your favorite gravy recipe.

Wash the turkey inside and out and dry well. Coat inside and out with half of the olive oil. Season the turkey on the outside with 2 tbsp of the seasoning salt. Place the rosemary sprigs and lemon inside the cavity of the turkey. Carefully place the turkey onto the cocorico roaster with the legs facing up. Press bird firmly onto cone through the neck cavity.

Remove all the oven racks except for one and make sure it is placed on the lowest level. Cover rack with foil, and place the cocorico with turkey in the oven in the center of the foil. Turn heat down to 375°F without convection or to 350°F with convection fan. An hour-and-a-half into roasting, lightly cover top of browning turkey with foil, and continue roasting until the internal temperature is 165°F (test temperature of turkey next to bone in the thigh). Juices should run clear. Remove from the oven and let rest for fifteen minutes before carving. Carefully remove the turkey from the cocorico and carve into serving portions. This will ensure that the juices stay in the bird.

For the citrus salt:

Heat oven to 200°F.

Mix all of the ingredients. Spread evenly on a cookie sheet and bake for 2 hours, or until completely dried. Grind in a food processor, and store in a covered container.