This procedure results in a turkey that is extremely moist and so tender that it really isn't suitable for formal carving. The method is so easy, that you'll find yourself serving turkey year round.
1 uncooked turkey
2 tsp. salt
2 stalks celery with leaves
1 onion-quartered
1 carrot-sliced
1 stick butter-melted
2 cups boiling water
Sprinkle salt inside turkey cavity. Insert veggies. Preheat oven to 450 degrees. Place turkey on rack in roasting pan and rub with melted butter. Pour boiling water around turkey; cover pan tightly, and cook 2 hours for 14 lbs. or less; 2 1/2 hours for more than 14 lbs. After cooking time, turn off oven, but DO NOT OPEN OVEN DOOR. Leave turkey in closed oven overnight (8 hours). Turkey will be ready to slice and refrigerate with plenty of drippings for gravy. This procedure results in a turkey that is extremely moist and so tender that it really isn't suitable for formal carving. The method is so easy you'll find yourself serving turkey year round.
"Cuisine is when things taste like themselves."
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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