No-Baste, No-Bother Roasted Turkey

163 Ratings
Recipe courtesy ofTrisha Yearwood

Total: 7 hr 10 min Prep: 10 min Cook: 7 hr

Yield: 10 to 12 servings

Level: Easy

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Ingredients

  • 1/2 stick salted butter, softened 
  • One 12-pound turkey, completely thawed and all giblets removed
  • 2 tablespoons salt 
  • 2 teaspoons pepper
  • 2 stalks celery, cut in lengths to fit turkey cavity
  • 1 medium sweet onion, such as Vidalia, cut in half
  • 1 large carrot, cut in lengths to fit the turkey cavity
  • 2 cups boiling water

Directions

  • 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.

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163 Ratings

Mrs. Purple
      I didn't stand a chance, everything went wrong AND IT STILL TURNED OUT OK.  In the mad exhausted rush of tying up loose ends before the holiday I FORGOT to get my turkey in the freezer.  I usually get it to my brother-in-law to smoke it but someone else wanted to provide the turkey this year.  Once I realized my error I knew I had to find a turkey recipe easy enough for a first timer that gets distracted.  I was all over this recipe...it screamed ME. <div>     Here's where everything went wrong.  My 18.5 lb turkey was TOO BIG for my roasting pan.  I had no choice but to get a disposable turkey shaped foil pan to hold my turkey.  I put the pan on a large cookie sheet and dressed the turkey according to the instructions.  I didn't brine my turkey as another celebrity cook mentioned on one of her shows that brine is meant for a fresh turkey because frozen turkeys are injected with a sodium solution before they are frozen and brining can make them TOO SALTY.  I'm not a salt lover so I didn't want to take that chance.  I figured if it needed to be brined Trisha would've included that in her recipe too.  </div><div>     So my turkey is ready to be covered only there's no lid so i had to improvise.  I took my wide roll of aluminum foil and cut two sheets long enough to cover the length of the pan with overhang.  I laid them on top of each other with the dull sides facing each other.  I made small folds down one long edge crimping and creasing as I went.  I folded each fold over on itself until I had folded it 5 times then I used my spoon rest to run along the seam ensuring it was a tight seal.  I opened up the sheets and laid them over the turkey and pan running the seam down the center of the length of the pan and I tightly crimped the foil along the edges of the pan so that I could see the wrinkles and rolled edges of the pan through the foil sheets.  </div><div>     I put the turkey in the oven...I have a traditional electric oven...Due to the weight of my bird I decided to try 1hr 40min and see what happens.  After the cook time I turned off the oven and the fan kicked on as usual but I didn't stress...I had nothing to lose.  I waited 5.5 hours to remove my turkey from the oven and I used a marinade injection syringe to remove the juice from the pan so I could debone the turkey.  Now I know why everyone has one of those giant squirt drop things!   Did i mention it was a beautiful golden color just like the picture shows?  I was so excited when I cut into it and found out it was done!  There was a slight pink on one of my thighs but not so much that it would be a concern and upon reheating it will not be a problem.</div><div>     IT TURNED OUT PERFECT.  EVERYTHING FELL RIGHT OFF THE BONE IT WAS SO TENDER AND MOIST.  IF I EVER HAVE TO COOK A TURKEY AGAIN THIS IS HOW I WILL DO IT.</div> See All Reviews Post Review

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