Prep 10 mins
Cook 8 hrs
Here's a HIGH-heat alternative--that kills those pesky salmonella bugs--leaving behind nothing but a tasty, moist bird. Original recipe comes from *Southern-Style Christmas* by Lucinda Secrest McDowell. Cooking time includes baking one hour plus overnight resting.
- About an hour before you go to bed, preheat oven to 500 degrees.
- Wash turkey thoroughly and empty the neck and carcass cavities.
- Do NOT stuff the bird (that's not negotiable).
- Rub outside of turkey with olive oil.
- Place bird in roaster and pour water over.
- Cover with a tight-fitting lid and bake at 500 for one hour.
- DO NOT TAKE LID OFF AT ANY TIME!
- After one hour, turn down oven to its lowest setting (without actually turning it off).
- Leave bird in oven, lid on and go to bed.
- Wake up to a bird that is tender, juicy, brown and ready.
We do Turducken in a similar fashion...yeah , I know, a Canadian making Turducken? YUP! You must remember to check the temperature of the turkey with an accurate reading meat thermometer though to ensure you've reached the bacteria killing temperature needed . This method works a treat!
I tried this at Thanksgiving and it was great. I did inject the turkey with cajun butter, put onions inside and rub the outside with cajun seasonings. It was nice and brown when we woke and the oven was free to do the rest of the cooking! On Christmas I will put the turkey either into a crockpot or electric roaster oven in the morning to keep it warm until lunch.