Ingredients
Things You’ll Need
Medium-sized fresh or defrosted turkey
1/4 cup extra virgin olive oil
1 tbsp. dried thyme
1 tbsp. marjoram
Kosher salt
Freshly ground cracked pepper
Fresh rosemary leaves
1 lemon, halved
5 peeled garlic cloves
Fresh cilantro
Preparation
Step 1 Soak your clay pot in warm, not hot, water for approximately 20 minutes.
Step 2
Rinse the turkey in running water and pat it dry with paper towels.
Step 3
Combine the olive oil, dried thyme and rosemary in a small bowl and set aside.
Step 4
Rub the exterior of turkey with one-half of the oil and herb blend. Sprinkle it with salt and pepper to taste.
Step 5
Tuck the fresh rosemary, garlic cloves and halved lemon into the cavity, and place the bird into the clay pot.
Step 6
Cover the pot with the lid and place in a cold oven. Set the temperature to 400 degrees F.
Step 7
Bake the turkey for between three and four hours, or about 15 minutes per pound. Step 8
Remove the turkey from the oven and place it on a trivet or heat-resistant pad. Baste the skin with the remaining herbed olive oil and return to the oven without the lid. Step 9
Increase the oven temperature to 425 degrees F and bake for an additional 30 minutes, or until the skin is nicely browned and the interior temperature reads 165 degrees F. Step 10
Arrange the turkey on a serving platter and garnish with the fresh cilantro. Tips and Warnings
A heated clay pot will crack if placed on a cold surface. Always use a trivet or heat resistant pad to allow the pot to cool. Avoid using soap or detergents to clean your clay pot. Use water, baking soda and a soft brush to remove any baked-on foods from your clay pot. Store your clean clay pot separate from the lid, to avoid creating a seal that might encourage bacterial growth.
