A moister turkey made faster like Grandma in a covered roaster.
|1 12-lb.||Turkey, whole, 11-to 13-pounds|
|5 Tbsps.||Butter, unsalted, divided usage|
Remove the Turkey from the refrigerator 1 hour before preparing for roasting. If the leg tips are held in place by some device, release them but leave the device in place. Remove the bag of giblets and neck and either discard or use to prepare Turkey Stock, in which case, also cut off the turkey wing tips.
Meanwhile, position an oven rack so that the covered roaster will sit relatively centered in the oven. Combine the Salt & Pepper in a small container. Cut the Onion in half through the middle and either save, discard or use one half for the Turkey Stock. Quarter the Carrot and Celery Rib. If making the Turkey stock you can begin preparing it using the removed turkey parts, half of the onion and 2 sprigs from the bunch of Thyme.
After the turkey has been out of the refrigerator for an hour, preheat an oven to 400°F.
Rinse the turkey inside and out under cold water, let thoroughly drain and then pat dry with paper towels.
Turn the turkey breast side down. Rub some of the salt & pepper all over this side of the turkey, the wings and inside the smaller neck cavity. Pull the neck skin over the body. If you cut off the wing tips, center about a 2 foot length of butcher's twine under the breast side such that when pulled around it would intersect the wings and hold them against the body. Wrap the twine around the turkey catching the wings then crisscross over the neck skin and tie tight to hold the skin and wings against the body. Otherwise, twist the wing tips back and over the neck skin to hold it in place.
Turn the turkey over breast side up. Rub some of the salt & pepper into the large lung cavity. Put the raw vegetables and bunch of Thyme into the cavity. Rub the remaining salt & pepper all over this side of the turkey and the legs. If your turkey came with a device to hold the legs together, lift the tail and reinsert the legs behind it into the device, holding the tail in place. Otherwise, tie the ends of the legs together with butcher's twine, holding the tail in place. Melt 4 tablespoons of the Butter. Put the turkey on a metal rack centered in the roaster without touching the sides of the pan if possible, and brush with the butter in gentle upward strokes to avoid removing the salt & pepper. Place the cover on the roaster and roast in the preheated oven for 1 hour.
After an hour of roasting, remove the roaster, uncover and baste the turkey with the juices in the bottom of the pan. Pour the Water into the pan along the side of the pan, not on or over the turkey. Cover the roaster, return it to the oven and continue to roast until a thermometer inserted into a fleshy part of the thighs, not touching bone, registers 170°F, about 30 minutes to 1 hour more then remove the roaster from the oven. Theoretically this should be 10 to 15 minutes before one of those pop-up done indicators inserted into the turkey pops up, but when I have such a turkey, I skip the thermometer and just check it often and remove it as soon as it pops up or after an hour has passed, whichever comes first.
Melt the remaining one tablespoon of Butter. Uncover the roaster and brush the butter over the turkey skin. Return the uncovered roaster to the oven, and roast until the skin is browned, up to 15 minutes more. If the thermometer read over 170°F or the indicator popped up, you can turn off the oven once it has returned to 400°F. Remove the roaster from the oven.
Using two carving forks inserted into the two cavities, tilt the turkey in the roaster to drain the juices from the lung cavity into the roaster, then transfer the turkey to a platter. Loosely cover the turkey with an aluminum foil tent for 30 minutes before carving. Optionally you can prepare Turkey Gravy from the pan juices during this time.
Cut and discard the twine if used to hold the wings to the body. Release the turkey legs by either removing them from the device or cutting the twine that binds them. Remove and discard the vegetables and thyme from the lung cavity. Carve and serve.
If your turkey has been "infused with water" for moistness, you may want to skip adding any water to the roaster as you will have plenty of pan juices. Also, lean toward the heavier 13 or perhaps even 14 pound turkey if it will fit in your roaster because some of that weight is the water.
I found an old fashioned Granite Ware 18" covered oval roaster, you know, the dark navy blue with white speckles, and even though the bottom is designed to make a rack unnecessary, I bought a shallow oval rack to use with it anyway.
Turkey Stock - A rich stock from turkey suitable for gravy or soup.
Turkey Gravy - Made from Turkey Stock and roaster drippings and pan juices.
Source: Modified from www.epicurious.com
Yield: 1 turkey
Nutrition Facts per Serving:
37g Fat (46.0% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
13 1/2 Lean Meat
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