No Fuss Thanksgiving Turkey (Vol. II Cookbook)
1, 12-14 lb. turkey
4 T. salted butter, room temp.
1 apple, any kind, quartered
1 med.onion, peeled
1 rib celery, cut into 3rds
salt and pepper (smoked paprika, optional)
2 C. boiling water
Preheat the oven to 500 degrees, making sure to adjust your oven racks prior to preheating. Remove the giblets from the turkey and place the bird, breast side up in a large roasting pan with a roasting rack and lid, (covering with tinfoil works also). Sprinkle the inside of the cavity with salt and pepper and stuff with the apple, onion and celery. Tie up the legs together with twine or what you have on hand. Rub the butter under the skin over the breast and then all over the bird. Sprinkle generously with salt, pepper and smoked paprika (if using). Pour the water in the bottom of the pan and place the lid on tightly, or tightly wrap with tinfoil. Place the turkey in the oven, allow 10 minutes for the heat to return to 500 degrees, then time for 1 hour (DO NOT OPEN THE OVEN DOOR AT ANYTIME AFTER PUTTING THE TURKEY IN THE OVEN). After 1 hour, turn off the oven (keep that door closed) allowing the turkey to remain in the oven for 6-8 hours, oven should be completely cooled at this time.
1, 12-14 lb. turkey
4 T. salted butter, room temp.
1 apple, any kind, quartered
1 med.onion, peeled
1 rib celery, cut into 3rds
salt and pepper (smoked paprika, optional)
2 C. boiling water
Preheat the oven to 500 degrees, making sure to adjust your oven racks prior to preheating. Remove the giblets from the turkey and place the bird, breast side up in a large roasting pan with a roasting rack and lid, (covering with tinfoil works also). Sprinkle the inside of the cavity with salt and pepper and stuff with the apple, onion and celery. Tie up the legs together with twine or what you have on hand. Rub the butter under the skin over the breast and then all over the bird. Sprinkle generously with salt, pepper and smoked paprika (if using). Pour the water in the bottom of the pan and place the lid on tightly, or tightly wrap with tinfoil. Place the turkey in the oven, allow 10 minutes for the heat to return to 500 degrees, then time for 1 hour (DO NOT OPEN THE OVEN DOOR AT ANYTIME AFTER PUTTING THE TURKEY IN THE OVEN). After 1 hour, turn off the oven (keep that door closed) allowing the turkey to remain in the oven for 6-8 hours, oven should be completely cooled at this time.
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