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Whole Roasted Turkey on the Cocorico
- 1 8 - 10 lb whole turkey
- 8 tbsp extra virgin olive oil
- 1/4 cup NapaStyle citrus/rosemary salt
- 6 sprigs fresh rosemary
- 2 lemons quartered
Cooking Time:2 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 two 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. Serve with masked potatoes and a crisp green bean salad.
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