Recipe by Keolani
Trust me. It really works! This method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) I'm posting this because my mom and sisters have done this for years but this is my first time hosting Thanksgiving (yikes) and I don't want to loose the recipe before I use it.
Top Review by MamanOf3
My mom has been making this for years. I don't remember Thanksgiving or Christmas dinner without it (and I'm 32)! I've had turkey prepared by other people, and never has it been as moist and succulent as this! I'm glad you posted this because my mom gave me verbal directions via cellphone as she was heading out of town. Since I'm preparing the turkey at my house this year I was happy to see it posted here just in case I need reassurance. Note: My mom clipped this recipe from the newspaper year ago, which read that the turkey takes on the color of a football when finished. LOL
Directions See How It's Made
- Cut off skin at the neck.
- Cut off wing and second joint.
- Remove giblets.
- (It's probably a good idea to cook the wings and giblets to make stock since most of the juice will stay in your turkey rather than making a lot of pan drippings).
- Clean turkey and pat dry.
- Salt and pepper inside and out.
- Coat all over with oil, rubbing in a little to make sure you have a good coating.
- Sprinkle generously with paprika.
- Place turkey on its side in a large roaster.
- Roast in a 400 degree oven for 2-3 hours.
- 3/4 of the way through the cooking time, turn turkey to the other side.
- It is very important that you DO NOT PIERCE THE SKIN.
- Just a hint: To ensure you don't pierce the skin and let out all the juice you might want to use a couple old (clean) oven mitts and just pick up the bird to flip it.