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Thanksgiving: No-Baste, No-Bother Roasted Turkey

Source of Recipe

From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood


Recipe Introduction

"Every Thanksgiving, I hear cooks groaning about having been up all night basting the big turkey, and I just smile. I've found a foolproof, easy way to make a great turkey and get your sleep, too! It also makes the most tender, moist turkey I've ever tasted. The first time I cooked Thanksgiving dinner for my family, Garth couldn't believe this method would actually work, so he politely asked me to cook a 'stunt' turkey so he could taste it for himself before the big day. Most of my friends have been just as hesitant, but once they have tried it my way, they never go back to the old way. To make sure the oven temperature doesn't drop too quickly, I put a sign on it threatening bodily harm to anyone who even thinks about opening the oven door during this process! This turkey is tender and produces lots of pan juices for the gravy."

List of Ingredients

â—¦ 1 12-pound turkey, completely thawed, all giblets removed
â—¦ ½ cup (1 stick) salted butter, softened
â—¦ 2 Tbsp salt
â—¦ 2 tsp pepper
â—¦ 2 stalks celery, cut in lengths to fit turkey cavity
â—¦ 1 medium sweet onion, such as Vidalia, cut in half
â—¦ 1 large carrot
â—¦ 2 cups boiling water


Recipe

Adjust the oven racks so the covered roasting pan fits easily inside the oven. Preheat the oven to 500° F.

Rub the butter on the outside and in the cavity of the turkey. A self-basting turkey will not require all the butter. Sprinkle the salt and pepper on the inside and on the outside of the turkey. Put the celery, onion, and carrot in the cavity. Place the turkey, breast side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the preheated oven.

Start a timer when the oven temperature returns to 500° F.
Bake for exactly 1 hour and turn off the oven. Do not open the oven door. Leave the turkey in the oven until the oven cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.


Serves 20 to 25