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| Food Mood: Poultry and Game | |
| Cuisine: New American/Regional | |
Description |
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| Recipe by Charlie Burke, from www.TheHeartofNewEngland.com. High heat roasting (500 degrees) intensifies flavors and considerably shortens cooking time so there is less time for the white meat to dry out while the dark meat reaches proper temperature. We have found that fresh local turkey cooks in a surprisingly short time and has superior taste, although commercial turkeys are quite consistent in quality. It is important that the oven be clean, because excess smoke will be caused by any residue in the oven. Turkeys in the 12 ? 16 pound range are ideal for this technique, while brining, the only extra step worth considering, helps ensure a moist result; kosher birds should not be brined because salt has already been added. Because the skin is impervious, spreading with oil or butter or basting are not necessary to keep the meat moist. Additionally, the turkey should be covered with a moist cloth and brought to room temperature before cooking at high temperature (3 ? 5 hours for a 15 - 16 pound turkey). |
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Servings: 10+ |
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Ingredients |
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| One 16 pound turkey Sea salt and freshly ground pepper |
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Method |
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| Rinse inside and out, dry with paper towels and bring turkey to room temperature, keeping skin covered with a moist towel to prevent drying. Preheat oven to 500 degrees (450 degrees works nearly as well; cooking times will be slightly longer). Sprinkle turkey with ground pepper and salt and place into a roasting pan; we place it directly into the pan, but a rack can be used. Cook, rotating pan 180 degrees after 1 hour; add 1 -2 cups water or chicken stock to pan if drippings appear to be turning too dark. ] Check temperature in the thickest part of the thigh at 1 ? hours. Remove from oven when temperature is 170 degrees, about 2 hour?s total cooking time for unstuffed turkey. Add approximately 30 minutes if you have stuffed the turkey. Let turkey sit for 30 minutes, during which the temperature in the thigh should reach 180 degrees. |
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Notes |
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| Recipe excludes brining. It's OK - it will be great! | |
Author: reviewed by Chef Sara Gibbs |
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Recipe source: www.TheHeartofNewEngland.com |
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