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Oven Roasted Turkey the Easy Way

Oven Roasted Turkey the Easy Way

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Published by Alka Seltzer
A No Hassle Turkey Recipe. Here's the secret: Cook your turkey at a very high temperature. Cooking your bird faster is the only way to successfully combat the moisture riddle wrapped in a mystery inside your oven. It is the answer to all your gravy-fixing problems
A No Hassle Turkey Recipe. Here's the secret: Cook your turkey at a very high temperature. Cooking your bird faster is the only way to successfully combat the moisture riddle wrapped in a mystery inside your oven. It is the answer to all your gravy-fixing problems

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Published by: Alka Seltzer on Jan 12, 2009
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08/10/2015

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Roast Turkey

Here's the secret: Cook your turkey at a very high temperature. Cooking your bird faster is the only way to successfully combat the moisture riddle wrapped in a mystery inside your oven. It is the answer to all your gravy-fixing problems. Roast Turkey Equipment Roasting Pan Meat Thermometer Aluminum foil Kitchen string Ingredients 16-18 pound turkey tops 2 teaspoons kosher salt and black pepper 1/3 cup vegetable oil 4 cups turkey or chicken broth 1/2 lemon 3 cloves garlic (whole) 3 sprigs of fresh thyme Quick and necessary tips: Basting is not allowed. This discourages skin caramelization and creates wild fluctuations in cooking temperatures Also, and most important, make sure your turkey is completely thawed. Procedure Dry your thawed turkey, inside and out. Use a paper towel, not a hair dryer (Thanksgiving 2003). Preheat oven to 475F. Mix the vegetable oil, salt and pepper together and then brush on or rub the oil and seasonings mix on the turkey – inside and out. Put the 1/2 lemon, 3 cloves of garlic, and the 3 sprigs of fresh thyme inside the cavity. Fold neck skin under body and tie drumsticks together with kitchen string. Pour the broth in the roasting pan and then place the seasoned turkey in the pan. Cover, do not wrap, the turkey with aluminum foil. Put the pan on a rack in the 475F oven and cook for two hours. Cook the stuffing in a pan, not the bird. While the turkey is cooking, fight the urge to baste it. To take your mind off this unnecessary and harmful practice After two hours, open the over for the first time and don't baste anything! Just take out the aluminum foil and cook at 425F for 20 minutes to brown the skin. Thigh meat should register 170F at this time. Let stand 20 minutes before carving.

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