Blast Furnace-Roasted Turkey

By phowley

Ingredients

• 1 (12 lb) turkey
• 1 tbsp salt
• 3 tbsp chopped fresh parsley
• 2 tbsp minced fresh chives
• 2 tbsp minced fresh thyme
• 2 tbsp minced fresh sage
• 2 tbsp minced fresh shallots
• 1 tsp freshly ground pepper
• 8 c rock salt

Details

Servings 23

Preparation

Step 1

Preheat oven to 500.
Remove and discard giblets and neck from turkey.
Rinse turkey under cold water and pat dry.
Trim excess fat from turkey.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down.
Gently push hand beneath the skin and against the meat to loosen skin.
Combine 1 tbsp salt and the next 6 ingredients (through pepper) in a bowl.
Stir well.
Rub herb mixture on breast and drumsticks beneath the skin.
Tie ends of legs together with cord.
Lift wing tips up and over back, and tuck under turkey.
Spread rock salt in bottom of shallow roasting pan.
Place turkey, breast side up, on rock salt.
Insert meat thermometer in meaty part of thigh, making sure it does not touch the bone.
Bake at 500 for 1 1/2 hours or until thermometer reaches 165 degrees.
Cover turkey loosely with aluminum foil.
Let stand for 15 minutes.
Discard skin before serving.