Awesome High Heat Holiday Turkey

1. 1

   Dry a 16 to 18 lb. turkey inside and out with paper towels.

2. 2

   Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.

3. 3

   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.

4. 4

   Rub spices, herbs, or just pepper all over the bird with your oily fingers.

5. 5

   Place the turkey, breast side down on a rack in a large metal roasting pan.

6. 6

   Cover the top of the turkey, including legs and wings with greased foil.

7. 7

   Pour 3/4-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.

8. 8

   Cook the turkey at 500u00b0 to 525u00b0 for 2 hours.

9. 9

   Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.

10. 10

    Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175u00b0.

11. 11

    Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.