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Long carving blade — thin slices of roast, turkey, ham
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Long carving blade — thin slices of roast, turkey, ham
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
You're reading one of recipes available free. Full library with Gastronome.
Remove mesh from turkey. Lay turkey out as flat as possible on a cutting board, skin side down. Combine garlic, rosemary, pepper and salt in blender. Turn on and add oil until coarsely chopped. Spread 1/2 of the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every 2-inches to return to original log shape. Spread evenly with remaining garlic mixture. Place on rack in roasting pan. Roast at 350° for 1 1/2 to 2 hours. A long log shape takes less time than a more compact roast. Remove from oven and let rest for 20 minutes before removing the strings. Cut thin slices to serve. Garnish. Pour juice from meat over turkey.