RECIPE: Less Fuss, Super Moist Roast Turkey

Less Fuss, Super Moist Roast Turkey from Lisa Bergh, Fargo

My sister, who is a Culinary Institute of America alumna, shared this turkey preparation method with me, and it has become a hit with our family! What’s great about this turkey: all the fuss is front-loaded. A fully-cooked, roasted turkey is ready in less than three hours, and the oven is free for other dishes during the last two hours of cooking.

1 approx. 15-16 lb. turkey, thawed, brined, and giblets removed and saved for gravy preparation

1 package fresh poultry herbs mix (sage, rosemary and thyme)

2 lemons, quartered

Melted butter

Freshly ground black pepper

1. Brine bird overnight using your favorite brine recipe. We use a large plastic bag inside of a cooler for this job.

2. Preheat oven to 500 degrees (yes, 500 degrees!). Thoroughly rinse turkey with fresh cold water and pat dry with paper towels.

3. Place fresh herbs and lemons in body cavity.

4. Truss the bird.

5. Generously brush turkey skin with melted butter and sprinkle pepper on top.

6. Place turkey on a broiler pan or foil-lined cookie sheet. Roast for approximately 15 minutes, or until skin is golden brown.

7. Transfer to a large electric roaster and roast at 375 degrees until turkey tests 10 degrees less than desired temperature, generally less than two hours.

8. Allow cooked turkey to rest in unplugged roaster for at least 30 minutes before carving.

Tags: thanksgiving 2011, food, updates