Awesome High Heat Holiday Turkey

Recipe by kiwidutch
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry a 16 to 18 lb. turkey inside and out with paper towels.
  • Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
  • Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
  • Rub spices, herbs, or just pepper all over the bird with your oily fingers.
  • Place the turkey, breast side down on a rack in a large metal roasting pan.
  • Cover the top of the turkey, including legs and wings with greased foil.
  • Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
  • Cook the turkey at 500° to 525° for 2 hours.
  • Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
  • Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
  • Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
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