Thursday, November 22, 2012

Recipe: Turkey in Under Three Hours

Oh my!

I'm apologizing...really, really apologizing.

I've been using my blog to post family recipes, sorta like a catch-all for everything instead of having this recipe here in this book and then going to another book for another favorite.

But I've never posted how to cook the all-important Thanksgiving turkey...and in under three hours.

Probably about two-and-a-half hours would be more realistic.


Yeah, really...with the best results.

I used to be one of those who baked the turkey in the bag because that's the way the Momma always did it. It always produced a beautiful bird, but it was always dry...probably because I had no control...couldn't baste the turkey, couldn't turn the turkey, couldn't take the turkey's temp.

So I started searching...making my family eat a lot of turkey...until I found a great, fool-proof method to cook the turkey.

Trust me, you'll have to take a leap of faith with this one, but you'll have the best turkey...minimal effort and time do equal maximum results.

Turkey For A Crowd
 Or otherwise known as Turkey in Under Three Hours
 Courtesy of Cook's Illustrated, Inc.

Resist the temptation to tent the roasted turkey with foil while it rests on the carving board. Covering the bird will make the skin soggy.
  • 1 (18- to 22-pound) turkey, pre-brined or kosher
  • 6 sprigs fresh thyme
  • 2 onions, chopped coarse
  • 2 carrots, peeled and chopped coarse
  • 2 celery ribs, chopped coarse
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons kosher salt, or 1 teaspoon table salt
  • 1 teaspoon ground pepper
  1. Adjust oven rack to lowest position; remove remaining racks.  Heat oven to 425 degrees.  Line your large V-rack with heavy-duty foil and poke holes in foil; set your V-rack in a 15- by 12-inch roasting pan.
  2. Toss onions, carrots, celery, lemon, and thyme in a medium bowl; set aside.  Brush turkey breast with 2 tablespoons butter, then sprinkle with half of the salt and half of the black pepper.  Set turkey breast-side down on the V-rack.  Brush with remaining two tablespoons butter and sprinkle with the remaining salt and black pepper.  Fill cavity with half of the onion mixture; scatter rest in roasting pan and pour 1 cup water into pan.
  3. Roast turkey 1 hour; remove roasting pan with turkey from oven.  lower oven temperature to 325 degrees.  Using clean dishtowels or potholders, turn the turkey breast-side up; return roasting pan with turkey to oven and continue to roast until legs move freely and instant-read thermometer inserted into thickest part of thigh registers 170 to 180 degrees, about two hours longer.  Transfer turkey to carving board and lest rest, uncovered, 35 to 40 minutes.  Carve and serve.
    Note: I recommend using a male species to do the lifting part...

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