Friday, October 23, 2009

RECIPE - Trisha Yearwood's No-Baste No-Bother Turkey

I had this recipe last year well before the holidays, but I just didn't have the nerve to try it.  It just seemed too easy, I was having a lot of people over, and I didnt want to end up with a turkey that didnt turn out well.  So, I just didn't mess with it.  But this year I thought I would try it out!  This is a recipe that Trisha Yearwood uses every year, and her husband Garth didn't think it would be good either, so he made her do a "trial run" before the actual holidays so he could try it out.  Apparently, he loved it!


1 (12-pound) turkey, completely thawed, all giblets removed
1/2 cup salted butter (not margarine), softened
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium onion, cut in half
1 large carrot
2 cups boiling water

Adjust oven racks so covered roasting pan fits easily inside oven. Preheat oven to 500 degrees (yes I said FIVE HUNDRED degrees).

Rub butter on the outside and inside cavity of the turkey.   Sprinkle salt and pepper 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 boiling water into the bottom of the pan. Cover with a tight-fitting lid and put the pan in preheated oven.

Start a timer as soon as you put the turkey into the 500 degree oven and bake EXACTLY ONE HOUR and then TURN OFF THE OVEN (I know...sounds crazy...but just DO IT).  Do NOT open the oven door...not even once.  You will lose your heat and the turkey will not cook.  Leave the turkey in the oven until the  oven cools completely.  This may take 4 to 6 hours. Reserve the pan juices  to make gravy or stuffing, and refrigerate the turkey if it will not be served immediately after roasting.  You can reheat (or brown it more if its not browned enough for your taste) the turkey in the oven just before serving.  It should be perfect and juicy. 

I'm gonna try it and see how it turns out!

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