AWESOME HIGH HEAT HOLIDAY TURKEY
You must try this for your holiday turkey, you will not be disappointed! This is the only way we make turkey, EVER! Especially since oven space is valuable around the holidays. Why high heat? Heat cooks. Opening the cavity will allow the heat to cook the bird from the inside as well as the outside. Seasoning? Why? Herbs and spices create a crust on the skin that seals in the flavor and juices, you pick what seasoning. Breast side down? Why? The rack keeps the turkey from steaming on the bottom of the pan. Why metal? It conducts heat better than glass or ceramic. Why foil? High heat can cook too well. Loosely covering the top of the turkey will keep it from burning. Why liquid? To catch the juices and fat as they drip from the turkey so that they will not burn from the high heat of the oven and stick on the bottom of the pan. You will be able to use this liquid as a base for your gravy. 5 rules for HHT: 1) Don't salt!!!!!!!! Why suck the moisture out? 2)Don't let the bird touch the pan! We want to roast, not stew. When it sits on the bottom of the pan, instead of a rack, or it is squeezed into a too small pan, the hot air is unable to envelop the turkey, causing it to cook in it's own juices 3)Don't Baste the bird! It will break caramelization, slow down cooking and use up the pan juices 4) Don't poke with a fork to turn or check the bird! Piercing the meat will allow the flavorful meat juices to escape 5) Don't cover the bird with cheesecloth! We don't care what Martha says, covering the bird with cheesecloth will prevent browning. It will make a mighty tasting cheesecloth, though, if you are into that kinda thing! Then spoon the stuffing in. What about stuffing? Use Chef Marc's easy method: Using oven mitts, place the turkey, cavity up, into a five-gallon plastic container From Chef Marc on KGO-AM.
Provided by kiwidutch
Categories Whole Turkey
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Dry a 16 to 18 lb. turkey inside and out with paper towels.
- Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
- Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
- Rub spices, herbs, or just pepper all over the bird with your oily fingers.
- Place the turkey, breast side down on a rack in a large metal roasting pan.
- Cover the top of the turkey, including legs and wings with greased foil.
- Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
- Cook the turkey at 500° to 525° for 2 hours.
- Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
- Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
- Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
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Nicole Nimene
[email protected]I've made this turkey several times now and it always turns out great. It's a great recipe for a special occasion.
Sharada Adhikari
[email protected]This turkey was amazing. The crispy skin and juicy meat were a hit with my family and friends.
YOLONDA HOWARD
[email protected]I made this turkey for Thanksgiving and it was a huge hit. The crispy skin and juicy meat were a hit with my family and friends.
Xubair ahmad
[email protected]This was the best turkey I've ever had. The skin was crispy and the meat was so moist and flavorful.
Elvis Ihevba
[email protected]I've made this turkey several times now and it always turns out great. It's a great recipe for a special occasion.
Ajani Eniola
[email protected]This turkey was amazing! The crispy skin and juicy meat were a hit with my family and friends.
Lawerence Ohene Afriyie
[email protected]I made this turkey for Christmas and it was a huge success. The skin was crispy and the meat was moist and juicy. I followed the recipe exactly and it turned out perfectly.
MD nayeem Khan
[email protected]This was the best turkey I've ever had! The skin was so crispy and the meat was so moist and flavorful. I will definitely be making this turkey again next year.
Hasan Sk
[email protected]I've made this turkey several times now and it always turns out great. The crispy skin and juicy meat are always a hit with my family and friends.
Sy'nia Wilson
[email protected]This turkey was amazing! The high heat roasting method really made the skin crispy and the meat was so juicy and flavorful. I will definitely be making this turkey again.
Victor Naibi
[email protected]I made this turkey for Thanksgiving and it was a huge hit! The skin was crispy and flavorful, and the meat was moist and juicy. I followed the recipe exactly and it turned out perfectly. I will definitely be making this turkey again next year.