Roast Turkey - High Heat Method - From Safeway.com Recipe
I am going to give this "high heat" recipe a try to see if I can bring down the work and anxiety I experienced the last time I tried cooking a full Thanksgiving dinner. That anxiety, for most non-expert cooks, starts with that damn bird lurking in the freezer, mocking you.
Many of my closest friends remember the "Great Thanksgiving Debacle of 2003" when not one single course - appetizer, main, or dessert - came out right, or on time. Flour flew through the air, while spilled gravy congealed on floor and counter tops. At least two of my dishes never even made it to the table - a fact for which my guests were unanimously thankful as they gnawed as graciously as possible on the overdone bird and its underdone stuffing-like companion.
That year's Thanksgiving Dinner angst began with that damned bird, lurking in my freezer, mocking me. "Cook me longer, faster, higher heat! I won't be done; you know how much you and your guests hate underdone bird meat!"
In my defense, that was in my beginning cook days. But, the experience was traumatic enough that I haven't roasted a turkey since. I am determined to make a comeback. We'll see if I can do better this year, with this - apparently, simple - recipe. If anyone thinks this recipe is totally out of whack, please let me know. One more Thanksgiving Dinner debacle and I will give up the holiday in toto.
- Turkey, thawed (Recipe calls for 10-24 lb Manor House/Safeway turkey, but I PRESUME any turkey of the same weight will do -- ???)
- 1-2 tbsp. O Organicsâ¢ Extra Virgin Olive Oil
- Kosher Salt
- 1. Remove and discard truss that holds turkey legs together (Tip A). Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
- 2. Rinse turkey inside and out with warm water. Pat dry with paper towels.
- 3. Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
- 4. Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack.. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
- 5. Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
- 6. Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness (Tip B).
- 7. Verify oven temperature and set pan on the lowest rack in a 475Â° oven. Roast according to time chart at right, checking as directed during cooking, until thermometer reaches 160Â°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
- 8. Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400Âº. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165Â°, the USDA safe cooking temperature for poultry.
- 9. Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
- 10. Cut off turkey legs at thigh joint (Tip D). If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300Â° to 475Â°) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
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|Amount Per Recipe||%DV|
|Recipe Size 188g|
|Calories from Fat 49||22%|
|Total Fat 5.38g||7%|
|Saturated Fat 1.79g||7%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|