The Best Roast Turkey You Could Ever Eat
Preparation Time: 10 minutes
Cooking Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 12
Calories per Serving: 751.8
Fat Content: 42g
Saturated Fat Content: 14.5g
Cholesterol Content: 311mg
Sodium Content: 345.4mg
Carbohydrate Content: 0g
Fiber Content: 0g
Sugar Content: 0g
Protein Content: 87.4g
Description:
This recipe for roast turkey is a delightful tribute to a time-honored cooking technique, originally crafted by the renowned Edna Staebler. It’s the same cherished method my mother used every Thanksgiving, ensuring a succulent turkey each time. While the process might seem unconventional, it guarantees a perfectly moist turkey without the risk of dryness. Perfect for special occasions and a true testament to traditional cooking.
Ingredients:
- 1 whole turkey
- 1/4 cup butter, softened
- Salt, to taste
- White sugar, to taste
- Flour, for dusting
- Water (enough to fill the bottom of the pan by 2 inches)
Instructions:
-
Preparation:
- Begin by thoroughly rinsing the turkey under cold water, ensuring any residual giblets or internal organs are removed. Pat the turkey dry with paper towels, both inside the cavity and on the outside, to ensure a crispy skin.
- Generously sprinkle salt inside the cavity of the turkey. Feel free to stuff the turkey with your preferred stuffing if desired.
-
Seasoning:
- Rub the softened butter all over the exterior of the turkey. Make sure every inch of the bird is covered for a rich, flavorful skin. Sprinkle a light layer of salt over the buttered surface for added seasoning.
-
Roasting Setup:
- Position the turkey on the rack of a large roaster. The roaster should have a heavy bottom to ensure even cooking. Pour approximately 2 inches of water into the bottom of the pan; this will help create a steaming effect during cooking.
- Arrange the turkey’s neck and giblets alongside the turkey in the pan. Cover the roaster tightly with a lid or aluminum foil.
-
Cooking:
- Place the covered roaster on the largest burner of your stovetop. Set the burner to high and allow the contents to come to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- Steam the turkey gently for about 4 1/2 to 5 hours. This is roughly the same amount of time it would take to roast the turkey in an oven. Monitor the water level periodically to ensure it doesn’t evaporate completely; add more water if needed to maintain the 2-inch depth.
-
Final Browning:
- As the turkey nears the end of its cooking time, check for doneness by ensuring the drumsticks are loosened and a meat thermometer inserted into the thickest part of the thigh reads approximately 165°F (74°C).
- If the turkey is done, remove it from the stovetop and carefully place it in a preheated oven set to 350°F (175°C). Drizzle a bit of soft butter over the turkey’s skin, then lightly sprinkle with white sugar and a dusting of flour.
- Roast in the oven until the skin turns a beautiful golden brown and becomes crispy, while you finish preparing any accompanying vegetables on the stove.
-
Gravy:
- Once the turkey is browned and finished, carefully remove it from the roaster and let it rest before carving. The drippings left in the bottom of the roaster will have developed a rich, dark brown color.
- Skim off any excess fat from the drippings. Use the remaining liquid to create a luscious gravy, adjusting seasoning as needed.
Enjoy this extraordinary roast turkey with all the traditional fixings, and savor the moist, flavorful results of this classic cooking technique. Whether it’s a holiday feast or a special family gathering, this recipe promises a memorable meal.
