Quick-Roasted Turkey with Parsley-Caper Sauce

Ingredients for Quick-Roasted Turkey with Parsley-Caper Sauce

• One 10-5.4kg turkey, giblets reserved for another use

• 80ml extra jungfruolivolja

• Koshersalt

• freshly ground black pepper

• 1 tablespoon red-wine vinegar

• 1 teaspoon Dijon mustard

• 1 medium shallot, roughly chopped

• 2 tablespoons brine-packed capers, drained

• 1/4 cup flat-leaf parsley leaves

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons kosher salt

• Large rimmed baking sheet

• sharp kitchen shears

• parchment paper

Preheat the oven to 232°C. Place the turkey on a cutting board, breast side down. Using a sharp pair of kitchen shears, cut out the backbone. Flip the turkey over and open it like a book. Press on the turkey with your hands to flatten and pat dry with paper towels. Place the turkey, breast side up, on a rimmed baking sheet lined with parchment paper.

Drizzle the oil over the turkey, and rub into the skin, then season generously with salt and pepper. Roast for 20 minutes. Remove from the oven, baste with the pan juices, and return to the oven. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 74°C, 20 to 25 minutes more.

Meanwhile, make the parsley-caper sauce: Combine all the ingredients in a blender and pulse until combined and still slightly chunky. (The mixture should look heavy on the herbs.)

Let the turkey rest 30 minutes before carving, then serve with the parsley-caper sauce.

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