The Perfect Turkey….in my opinion.
Oh Thanksgiving - It truly is the unsung hero of the holidays. It’s the pregame to the big game of Christmas. The opening act if you will for the Big Show that follows. As this season approaches, my mind immediately turns to food, turkey in fact, the pièce de resistance of the Thanksgiving Meal. In my family, it’s always been the role of the matriarch of my family to tackle this beast. From my grandmother when my cousins and I would run underfoot, to my mother where we would do our best to stay out of sight so we wouldn’t be asked to help, and now to me for my family. I’ll admit, I was a bit intimidated when I made my first turkey. In my mind, it was something that took all day and had to be tended to and. I mean, those before me, would always get up at the crack of dawn to start baking the turkey. Maybe it was the fact that they only had a single oven and had to get it in first. But I always thought that this was the longest process. Until I spent the day looking through my wonderful staple that’s also been in every household in my family – “Joy of Cooking” cookbook. I know they have updated versions now, but I so do LOVE to look back at vintage recipes to see what was on the menu back in the day. From Jello molds to ambrosia salad and deviled everything. In this wonderful resource I found the answer I was looking for! It’s quick, high heat roast that consists of cooking the turkey on its side. So, it takes a bit of rotation during the process, but results in a fast and perfectly cooked turkey! I almost feel a little guilty that I found this little method maybe those before me never knew. I’m so thankful for this cookbook and all the wonderful recipes it’s given me and my family over the years. I hope you have a Happy and thankful Thanksgiving.
Important first steps – Brine your turkey at least the day before. Just do it, you will not regret it. And I’ve just done a simple salt brine, and my turkey was so moist and flavorful. Imagine if I had added a little herbs and seasoning what could have been. Brine your turkey – do it!
Recipe from the “Joy of Cooking”
HIGH-HEAT ROASTED TURKEY 12 to 15 serving
This high-heat roast delivers a beautifully browned, intensely flavorful bird, and it only requires attention to a few details. Because the turkey must be flipped from side to side every 30 minutes, only a relatively small bird is feasible. And because the turkey is cooked directly on the pan, not on a rack, the pan must be non-stick, preferably heavy. Before beginning, please read About Turkey, 611, and About Roasted Turkey, 613. For information on removing the wishbone, stuffing, trussing, testing for doneness, and carving, see Roasting Whole Poultry, 572.
Position a rack at the lowest level of the oven. Preheat the oven to 425°F.
Remove the giblets and neck from, then rinse inside and out and pat dry:
1 turkey (12 to 15 pounds)
To facilitate carving, you may wish to remove the wish-bone. Generously rub the body and neck cavities and sprinkle the skin with:
Salt
If you wish to stuff the bird, prepare and have hot:
Bread Stuffing or Dressing or a variation, 482 to 483, or Corn Bread Stuffing or a variation, 484
Loosely pack the body and neck cavities with stuffing and close the vents, Perform a simple truss, 572. Place the turkey in a heavy nonstick roasting pan and brush all over with:
4 to 5 tablespoons melted butter
Arrange the turkey so that it rests on one of its sides, that is with the drumstick pointing up. If the turkey topples over, prop it up with balls of aluminum foil. Roast for 30 minutes. Remove the turkey from the oven. Protecting your hands with paper towels, grasp the turkey at both ends and turn it onto its other side, again propping it up with foil if necessary. Baste all exposed skin with pan drippings, then roast for 30 minutes. Turn and baste twice more so that the turkey roasts twice on each side, for a total of 2 hours. Turn the turkey breast side up, baste, and roast until an instant-read thermometer plunged into the thickest part of the thigh registers 175°F, 10 to 30 minutes more. (To be safe to eat, the stuffing must register at least 160°F. If the bird is done but the stuffing is not, remove the stuffing from the bird and bake it in a buttered casserole while the bird stands.) Remove the turkey to a platter and let stand for at least 20 minutes before carving.
