And even a lazy cook like me is able to manage to wow the hungry hoards with this one.
Preheat oven to 425 (yes, that’s right, HOT)
You will need:
A thawed turkey (under 20 pounds does very well with this method but the larger turkeys will work, too).
Oil or butter
Salt, pepper, garlic or whatever herbs you enjoy.
1. Take your little friend (the turkey) and make sure all his parts are out of the cavity. Pat dry outside and in.
2. Rub the entire turkey with melted butter or oil (we like olive oil but I’m tempted to try coconut oil one of these days)
My hubby sometimes lifts the skin carefully and rubs oil under it but this isn’t necessary. The oil all over the turkey will seal the juices in and keep it moist as it cooks.
3. Sprinkle salt and herbs over the turkey or (as we do) rub kosher salt and garlic inside.
4. Place the turkey in a pan (that will catch the drippings) in the middle of the oven (make sure that the oven is preheated to 425).
5. Set the timer and let that little friend bake for 20 minutes at the high heat. This is crucial because you are going to reduce the heat to a very low heat and that high heat makes that turkey safe to eat!
6. After 20 minutes reduce the heat to 250.
7. Cook the turkey at 250°F for 20 additional minutes for each pound. That means if you have a 14 pound turkey, you’d cook it for a total of 4 hours and 40 minutes.
That’s it! Easy and delicious.
No basting is necessary. You start counting the 20 minutes per pound immediately when you turn the oven down to 250°. You don’t wait until the oven has cooled down to start the timing for the second phase.
You can either let the turkey cook uncovered or covered for the second slow cooking phase. The skin will get crispier if you uncover it. Yum!
This method produces a tender, juicy turkey full of flavor. It’s our method of choice.
The only drawback to this method is the slow cooking time so be sure to add up the number of pounds and multiply them by 20 minutes to get started on time.