Overnight High Heat Turkey Recipes

Steps:

• About an hour before you go to bed, preheat oven to 500 degrees.
• Wash turkey thoroughly and empty the neck and carcass cavities.
• Do NOT stuff the bird (that's not negotiable).
• Rub outside of turkey with olive oil.
• Place bird in roaster and pour water over.
• Cover with a tight-fitting lid and bake at 500 for one hour.
• DO NOT TAKE LID OFF AT ANY TIME!
• After one hour, turn down oven to its lowest setting (without actually turning it off).
• Leave bird in oven, lid on and go to bed.
• Wake up to a bird that is tender, juicy, brown and ready.

Steps:

• 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.

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 450 degrees F. Be sure your oven is very clean!
• Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
• Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes.
• Carve the turkey and arrange it on a platter. Cover with plastic wrap or aluminum foil and allow the turkey to sit at room temperature for up to 2 hours.
• To reheat, pour a 1/4-inch layer of the gravy into a large (12 × 16-inch) ovenproof serving platter (make sure it's ovenproof!). Arrange the turkey artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
• "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

Steps:

• Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
• Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
• Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Fold wings across back of turkey so tips are touching. Rub both cavities lightly with salt and pepper. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail.
• On rack in shallow roasting pan, place turkey breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) If possible, place turkey in oven with legs to the back of the oven so they are in the hottest part of oven.
• Roast uncovered 2 hours 45 minutes to 3 hours 15 minutes, watching carefully. After roasting about 1 hour 30 minutes, wearing oven mitts that cover hands and wrists, place tent of foil loosely over turkey when it begins to turn golden.
• Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 2 hours 15 minutes. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving.

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
• Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
• For a stuffed turkey:
• Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
• For a roast turkey breast:
• The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)

Steps:

• Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
• Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
• Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
• Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
• In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.