I saw Trisha Yearwood prepare a turkey on her show on the Food Network with this recipe/method and it appeared to be incredibly easy and looked delicious. In the past, I've used the roasting bags for my turkey and while they come are moist, they don't have that beautiful deep golden brown roasted appearance. I'm eager to try this recipe in the hope that I can achieve both. I'm posting the recipe so I don't misplace it. Perhaps, I'll try a large roasting chicken first. I'll keep you posted.

Ingredients

10 serv.

salted butter↗1⁄4 cup
softened
whole turkey↗1 lb
(12 -15 lb), completely thawed and all giblets removed
salt↗2 tablespoons
pepper↗2 teaspoons
celery↗2
cut in lengths to fit turkey cavity
medium sweet onion↗1
such as Vidalia, cut in half
large carrot↗1
cut in lengths to fit the turkey cavity
boiling water2 cups

Step-by-step instructions

1
Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
2
Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up on a rack, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
3
Start a timer when the oven temperature returns to 500 degrees 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 completely 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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App