how2heroes » High Heat Roast Turkey

Entrees » High Heat Roast Turkey

High heat, a hollow turkey and a little love make for a quick, delicious, moist turkey you'll make from now on. Just a little salt, pepper and a good rubdown and you're ready to go.

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Ingredients

12 ¾ lb turkey, room temperature
¼ cup olive oil
salt to taste
about ¾" water to cover the bottom of the pan
pepper to taste

Special Equipment

roasting rack
roasting pan
tin foil
meat thermometer

How-to

Clean oven thoroughly to prevent smoking while cooking. If this is not done, be prepared to call the fire department
Bring turkey to room temperature in its plastic package – takes about 3-5 hours
Preheat oven to 500º
Remove giblets and the neck from inside the turkey
Wash the turkey inside and out with cold water, dry thoroughly with paper towel or cloth.
Tuck wings underneath the bird and remove the plastic/metal binder from the legs to let them hang free
Put roasting rack into the roasting pan. Place the turkey on the roasting rack
Pour water into the bottom of the roasting pan but not on the bird – try to keep the turkey dry
Rub olive oil all over the bird
Sprinkle with salt and pepper
Place foil around drumstick ends so they don’t burn
Loosely cover the bird with a foil tent
The back of the oven is the hottest part of the oven so place the turkey in LEGS FIRST since they take longer to cook
Remove the foil tent about 10 minutes before the turkey is done
Roast 12 ¾ lb bird for 1 hour and 20 minutes or until meat thermometer shows temperature of 170º. Thermometer should be plunged into the deepest part of the thigh without touching the bone
Once the bird is done, let it rest for 20-25 minutes so the juices get absorbed back into the meat to keep the bird juicy and tender