Roasting a turkey for the holidays can be really intimidating. There are so many different ways to do it but they are all a lot of work. We set out to find an easy, fuss-free way to prepare our holiday bird.
We really didn’t think this technique would work, like, at all! We were skeptics so we tried it and it worked, our minds were blown. It was amazing!
You basically cover the turkey tightly, cook it on high heat for only 1 hour, turn off the heat and forget about it for the rest of the day. No basting, no flipping, no worries. Sounds crazy, right? We saw Trisha Yearwood do this and thought she had lost her mind. The result is a moist, fully-cooked bird that is so tender, the meat will literally just fall off the bones. You MUST try this!
- 1 13-14lb turkey, giblets removed
- 1/4 cup (1/2 stick) butter, softened
- 2 cups boiling water
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- salt & pepper
- any seasoning of your choice
- Be sure turkey is completely thawed, rinsed and dried. Preheat oven to 500°.
- Rub butter all over outside of turkey. You can even place butter under skin if you want. Sprinkle with salt & pepper and seasoning of your choice all over outside and inside cavity.
- Place carrots and celery in bottom of roasting pan fitted with a rack. Place turkey breast side up on rack in pan. Pour boiling water into the bottom of the pan. Cover the pan with a tight fitting lid or heavy duty foil wrapped around pan creating a seal. Place pan in the oven.
- When oven temperature returns to 500°, start timer for 1 hour. Turn off heat after exactly 1 hour but don't open the oven door. Leave it alone. Allow turkey to sit in there until the oven cools completely, 4-6 hours. Seriously, don't open the door!
- We used a 13.3lb turkey and left it in the oven for 5 hours after we turned the heat off.
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