 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
|
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. Ingredients:
1 (12 lb) turkey |
salt and pepper, to taste |
1/4-3/4 cup vegetable oil, to coat |
paprika |
Directions:
1. Cut off skin at the neck.
2. Cut off wing and second joint.
3. Remove giblets.
4. (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).
5. Clean turkey and pat dry.
6. Salt and pepper inside and out.
7. Coat all over with oil, rubbing in a little to make sure you have a good coating.
8. Sprinkle generously with paprika.
9. Place turkey on its side in a large roaster.
10. Roast in a 400 degree oven for 2-3 hours.
11. 3/4 of the way through the cooking time, turn turkey to the other side.
12. It is very important that you DO NOT PIERCE THE SKIN.
13. 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.
|
|