Alton Brown’s Roasted Turkey

Watch this brief video then follow the recipe.

Recipe Type: Dinner

Cuisine: Turkey

Author: Alton Brown

Roasting your turkey this way gives you a crispy skin without drying out the meat.

Ingredients

Instructions

Wash the turkey, remove giblets, pat turkey dry with paper towel.
Place turkey in a roasting pan.
Create a triangle of foil to cover the breast area but leave the dark meat area of the legs exposed.
Remove this “helmet” and set aside.
Rub bird with a thin layer of Canola oil and sprinkle it with your favorite spices.
Place in oven pre-heated to 500 degree. (No, that’s not a typo. You want to sear the bird so it’s a beautiful brown.)
After 30 minutes, place the “helmut” on the bird.
Turn down the oven to 350 degrees.
Continue roasting without opening the oven for about an hour and a half for a 14 pound bird.
You want to achieve 161 degrees when your meat thermometer is placed in the thickest part of the dark meat.
Remove from the oven and let it rest for a few minutes.
During that time, the internal temperature will rise a bit and the juices will stabilize. Then you can take it to the table and carve it.
Suggestion: show your guest the beautiful turkey and then take it back to the kitchen to carve it onto another platter.