Proponents of the high-heat method of roasting a turkey say that the increased temperature helps to intensify the flavor of the meat, while keeping the meat moist and making the skin crispy and golden brown. Of course, the traditional method for roasting a turkey at lower temperatures still works, but the high-heat method has become fairly popular among chefs in recent years, especially for a simple roast turkey without stuffing or fresh herbs.
Step 1
Preheat the oven to 450 degrees Fahrenheit. Meanwhile, remove the innards from the cavity of the turkey and save them for stock or discard them. Rinse the turkey inside and out under cold, clean water. Pat the turkey dry with paper towels.
Step 2
Place the turkey on a roasting rack positioned in the center of a roasting pan with the breast side up. Brush the top of the turkey with extra virgin olive oil or a 50:50 combination of extra virgin olive oil and unsalted butter. Season the meat with sea salt or kosher salt and freshly ground black pepper to taste.
Step 3
Put the turkey in the oven with the neck cavity facing outward and roast the turkey for 40 minutes uncovered. After 40 minutes has passed, remove the roasting pan and loosely cover the turkey with aluminum foil. Put the turkey back in the oven for an additional 40 minutes.
Step 4
Remove the turkey from the oven and check the internal temperature with an instant-read thermometer in the thickest part of the thigh, making sure the tip of the thermometer is not touching the bone. For safety reasons, the turkey should be cooked to 165 degrees Fahrenheit.
Step 5
Continue cooking the turkey in 20 minute intervals if the meat is not cooked to 165 degrees. Remove the turkey from the oven and allow it to rest at room temperature on a large serving platter for 15 minutes before slicing it so the natural juices can redistribute throughout the meat.
Tips and Warnings
- A 10-lb. turkey may need up to 72 hours to fully defrost in the refrigerator. Always follow package instructions for defrosting poultry if you are unsure of the proper procedure.
Things You'll Need
- 10-lb. turkey
- Paper towels
- Roasting rack with roasting pan
- Food brush
- Extra virgin olive oil
- Unsalted butter, optional
- Sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- Instant-read thermometer
- Large serving platter
References
- "How to Cook Meat"; Christopher Schlesinger, John Willoughby; 2002
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
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