Keeping the turkey routine to a minimum frees you up to relax and get beautiful for your celebration. No more slaving over a hot oven for hours doing the “20-minute basting” routine. No need to knock yourself because you didn’t do it and the turkey you’re plating is dry.
My friend turned me on to this method over 30 years ago and it has never failed to deliver a turkey that is moist with an abundance of juice for gravy.
Start with a thawed turkey, stuffed if you like. Place it in your roasting pan. Drizzle well with olive oil (about 1/4 – 1/3 cup) and sprinkle with salt, pepper, rosemary, oregano, and paprika, or whatever spices you like.
Wrap With Tinfoil
Wrap tinfoil around the roasting pan in one direction and then in the other direction. My friend’s method included the lid but after a few years, I started doing it without the lid, which was easier and it works just fine too.
Place your turkey in the oven at the lowest rung that allows air to move around if you have a convection oven or the lowest rung in a conventional oven.
Use High Heat
Preheat your oven to 450 degrees. Cook for 15 minutes.
Then turn the heat down to 400.
Follow these times depending on the weight using the top time for stuffed birds.
12 – 14 pounds 2.5 to 2.75 hours
15 – 16 pounds 3.5 to 3.75 hours
18 – 20 pounds 3.75 to 4 hours
21 – 22 pounds 4.25 to 4.5 hours
23 – 24 pounds 4.5 to 4.75 hours
Take it out of the oven, peel back the foil. Marvel at the brown, crispy bird and the amount of juice sitting in the bottom of the pan. Check the internal temperature using a thermometer. 165 degrees F indicates the bird is done. If you need slightly more time, cover and continue to roast, checking every 10 minutes. Let it rest for 10 minutes and then take it out and rest another 10 minutes while you start your gravy.