Spicy Turkey Roast

Ingredients:

1 4-pound whole boneless turkey, thawed as package directs

8 large garlic cloves

3 tablespoons rosemary

1 teaspoon paprika

1 tablespoon ground black pepper

1 teaspoon coarse Kosher-style salt

2 tablespoons olive oil

rosemary sprigs and red pepper slices, for garnish

Directions:

Preheat oven to 350 degrees. Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down.

Combine the garlic, rosemary, pepper and salt in a blender. Turn motor on. Add the oil, processing until coarsely chopped.

Spread half the garlic mixture over the inside of the turkey. Reroll the turkey.

Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture.

Place on rack in roasting pan. Roast at 350 degrees for 1 1/2 to 2 hours or until a meat thermometer inserted in the center registers 170 degrees. (Note: A long log shape takes less time than a more compact roast.)

Remove from oven. Let stand 20 minutes before removing string.

Cut thin slices to serve. Garnish with rosemary and red pepper slices. Scrape up cooking juices from bottom of pan. Spoon over meat, or thicken with flour and add chicken broth for a gravy, if desired.