I love finding new recipes. I especially love the ones that are delicious and easy to follow and understand. I had read about this interesting turkey recipe from Tricia Yearwood (a country singer who I like) and thought I would give it a try. It is unconventional to say the least and I just had to buy a test turkey and try it out before Thanksgiving. And, I am so happy that I did! When Sean tasted it he said, "This is the best turkey I have ever had and one of the best meals you have ever made me." After 15 years, that spoke volumes to me! Here goes:
NO BASTE, NO-BOTHER ROASTED TURKEY
1 12 pound turkey, completely thawed, giblets removed
1/2 cup (1 stick) salted butter, softened
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
2 cups boiling water
Adjust the oven racks so the covered roasting pan fits easily inside the oven. Preheat the oven to 500 degrees.
Rub the turkey on the outside and in the cavity of the turkey. A self-basting turkey will not require all of the butter. Sprinkle the salt and pepper on the inside and 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 preheated oven.
Start a timer when the oven temperature returns to 500 degrees. 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 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.