WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

High-Heat Roast Turkey

High-heat roast a turkey for a juicy and tender bird. It's easy.

Save and Share

false

( 23 Ratings)

23 Ratings

5 Stars 35%

4 Stars 39%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 10 )

99840653-3a49-43ad-85b7-184d1021305e

Prep Time 10 min
Total Time 3 hr 40 min
Servings 25

Ingredients

1: whole turkey (20 lb), thawed if frozen*

1: teaspoon salt

1/4: teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 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.
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

*To high-heat roast an 8- to 12-pound turkey, prepare turkey as directed above and roast on oven rack in second-to-lowest position at 450°F for 45 minutes to 1 hour 15 minutes.

*To high-heat roast a 15-pound turkey, prepare turkey as directed above and roast on oven rack in second-to-lowest position at 450°F for 1 hour 30 minutes to 1 hour 45 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 180mg; 180%;
Sodium: 270mg; 270%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 58g; 58%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 8 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 10 Reviews View All

Posted 11/27/2011 4:11:05 PM REPORT ABUSE maf12 said:

Rating:

I was skeptical about this recipe but was looking for a quick and easy way to cook a turkey for Thanksgiving. It turned out wonderfully. Very easy to cook and truly juicy and yummy. I am definitely going to do this again.

This reply was: Helpful Inspiring

Posted 12/8/2010 8:15:31 PM REPORT ABUSE Nolasusan said:

Rating:

This is a true way to roast anything. I've been cooking my turkey this way for over 20 years. The original recipe was in 1878 "The New Orleans Times Picayune" and it is in the "Times Picayune Cookbook" today. ONE SECRET: USE A FRESH TURKEY. I have tried this recipe on brined turkeys, frozen (then thawed), and it doesn't come out as good as with a fresh turkey. The skin is always crispy (as if it were fried) and the meat tender and juicy. I like to use poultry seasoning on my turkey as well as garlic powder and salt and pepper. PERFECTION!!!!

This reply was: Helpful Inspiring