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High-Heat Roast Turkey

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High-Heat Roast Turkey

Cuisine:American

Course:Dinner

20m prep 2h cook 2h ready

10 to 15 servings This technique delivers a beautifully browned, intensely flavorful bird. To cook to doneness at a higher heat, the bird should weigh 15 pounds or less. To keep the drippings from burning, the roasting pan must be heavy-gauge. Do not stuff the turkey if using this method. If roasting a turkey 14 pounds or under, you may spatchcock it and roast it on a wire rack set over a large rimmed baking sheet (be warned that spatchcocking a turkey takes considerable elbow grease). Spatchcocked turkeys do not need to be turned during roasting and will cook faster. Please read About Turkey and About Roasting Turkey. A day or more before roasting the turkey, you may brine or dry-brine it. If you have wet-brined the bird, pat dry, and, if possible, allow to air-dry overnight, uncovered and refrigerated, on a rack set over a baking sheet.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 10- to 15-pound turkey
  • 2 tablespoons vegetable oil
  • Salt
  • 1
    • ¼ cup dry white wine, sherry, port, Madeira, or water
    • ¾ cup chicken or turkey stock or broth
    • (1 tablespoon butter, softened)
    • (1 tablespoon all-purpose flour)
    • Several drops of lemon juice or vinegar
    • Salt and black pepper to taste
    Sub-recipe steps
    1. After transferring the meat to a platter, pour into the roasting pan: ¼ cup dry white wine, sherry, port, Madeira, or water
    2. Place the roasting pan on 2 burners over medium-high heat. Bring the juices to a simmer and, using a wooden spoon, scrape up the browned bits in the bottom of the pan. Pour the mixture into a heatproof glass container and let the fat rise to the top, then skim off the fat and discard. (You can also use a gravy separator.) Transfer the mixture to a small saucepan. Add the juices that have accumulated around the meat along with: ¾ cup chicken or turkey stock or broth
    3. Bring to a simmer. If desired, to thicken the sauce into a gravy, mix to a smooth paste: (1 tablespoon butter, softened); (1 tablespoon all-purpose flour)
    4. Whisk the paste bit by bit into the simmering sauce and cook until thickened. Season with: Several drops of lemon juice or vinegar; Salt and black pepper to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 10- to 15-pound turkey
  • 2 tablespoons vegetable oil
  • Salt
  • 1 (Quick Pan Sauce or Gravy or Turkey Giblet Gravy)

Let's Cook

  1. Step 1.

    Remove the giblets and neck from: One 10- to 15-pound turkey

  2. Step 2.

    Position a rack in the lower third of the oven. Preheat the oven to 425°F.

  3. Step 3.

    Rub the turkey all over with: 2 tablespoons vegetable oil

  4. Step 4.

    If the bird is not kosher, self-basting, or brined, generously rub it all over with: Salt

  5. Step 5.

    Truss, if desired. Place the turkey on a V rack in a heavy roasting pan and turn the turkey onto its side so one of the legs is facing up. If it topples over, prop it up with crumpled foil. Roast for 30 minutes. Remove the turkey from the oven. Wearing silicone oven mitts (or oven mitts covered in a layer of foil), grasp the turkey at both ends. A set of sturdy tongs is helpful for lifting and balancing the bird. Turn it onto its other side, again propping it up with foil if necessary. Roast for 30 minutes. Turn the bird from side to side every 30 minutes until the internal temperature of the thickest part of the breast registers 155°F and the thigh registers at least 170°F, 1 to 1 ½ hours more. Transfer the turkey to a platter, loosely cover with foil, and let it rest for at least 20 minutes before carving.

  6. Step 6.

    If the breast is done but the thighs are not, take the turkey out of the oven and carve the legs off at the hip joint. Place the legs on a rimmed baking sheet and return to the oven to finish cooking through while the breast and carcass rests.

  7. Step 7.

    While the turkey rests, prepare, if desired: (Quick Pan Sauce or Gravy or Turkey Giblet Gravy)

  8. Step 8.

    To carve, see About Carving Poultry.

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