Instructions: (Tacchino Arrosto Con Sale E Pepe)

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for "Rich Poultry Broth" (see recipe). Rinse turkey inside and out; pat dry and rub all over with about 1/4 cup olive oil. Mix 1 tablespoon salt and 1 tablespoon pepper; rub evenly over skin and inside the bird. If desired, wrap airtight and chill 12 to 24 hours.

Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; tuck thyme and marjoram sprigs inside body cavity.

Roast turkey in a 325 degrees oven until a thermometer inserted through thickest part of breast to the bone registers 160 degrees, 2 to 3 hours.

Transfer turkey to a platter. Let stand in a warm place to rest at least 30 minutes, then carve. Add salt and pepper to taste.

Allow 3/4 pound uncooked turkey per person.

Comments: Luciano rubs the turkey with the salt and pepper the night before roasting to slightly "cure" the meat. He also enhances the menu by roasting a goose along with the turkey. Weve settled on 1 turkey large enough to provide leftovers. Garnish the platter with Italian parsley and more thyme and marjoram sprigs.

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