Tr­isha Year­wood’s No-Baste, No-Bother Roasted Turkey



1 12-pound turkey, com­pletely thawed and all giblets re­moved ½ stick salted but­ter,


2 tbsp salt

2 tsp pep­per 2 stalks cel­ery, cut in

lengths to fit turkey cav­ity 1 medium sweet onion, such as Vi­dalia, cut in half large car­rot, cut in lengths to fit the turkey cav­ity 2 cups boil­ing wa­ter

Pre­heat the oven to 500 de­grees.

Rub the but­ter and sprin­kle salt and pep­per on the out­side and in the cav­ity of the turkey. Stuff with the cel­ery, onion and car­rot.

Place the turkey, breast-side up, in a large roast­ing pan. Pour the boil­ing wa­ter into the pan. Cover with a tight-fit­ting lid and put the pan in the oven.

Bake for ex­actly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven un­til the oven com­pletely cools; this may take four to six hours. Re­serve the pan juices and re­frig­er­ate the turkey if it will not be served soon af­ter roast­ing.

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