OVEN WITH TEMPERATURE PROBE RECIPES

Steps:

• Rub the roast with 3 tablespoons of the salt. Place in a rimmed dish and refrigerate, uncovered, overnight.
• Insert the probe into the center of the roast, taking care to avoid the bones. Place in an oven-safe baking dish.
• Place in the oven with the fat cap side up. Attach the probe and cook until the probe reaches its target temperature, 3 to 4 hours (see note).
• In a medium bowl, whisk the egg whites until frothy. In a small bowl, stir together the peppercorns, rosemary, thyme, and remaining 2 teaspoons salt.
• Transfer the roast to a rimmed sheet pan with the bone side up. (Reserve the cooking juices in the baking dish for serving, if desired). Brush the egg whites on all sides of the roast.
• Press the pepper-herb mixture onto the egg white on all sides of the meat.
• Return to the oven and cook until browned, 5 to 7 minutes.
• If you’d like, you can keep the roast warm in the oven. Remove the roast after browning. Leave the oven door open for 30 to 60 seconds to help drop the oven temperature quickly. Return the roast to the oven once the temperature has dropped to 130°F. You can leave the roast in the oven at this temperature for up to 2 1/2 hours.
• Slice and serve au jus, if desired, with garlic mashed potatoes on the side.

Steps:

• Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Brush melted butter all over turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°. Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours. Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.