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High-heat turkey from My Kitchen Year: 136 Recipes That Saved My Life (page 41) by Ruth Reichl

  • whole turkey

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Notes about this recipe

  • Rutabaga on November 26, 2015

    Probably my favorite part of the high heat method for roasting turkey is how easy it is. I cleaned the oven the night before, and had no issues with smoke. Our bird was about 15 pounds, and in retrospect I don't think it needed more than two hours in the oven. But since my meat thermometer was broken I kept it in an additional fifteen minutes to be sure it was truly done. This made much of the meat drier than it should be, but it was nothing that a good ladle of gravy couldn't fix. I also salted the turkey prior to roasting, even though Reichl doesn't mention adding any salt. I had a hard time imagining roasting a turkey with no seasoning, however; it seems a little should be added at least.

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