High-heat Roast Turkey

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The high heat method of roasting turkey actually dries out your turkey less than slow roasting, and it cooks faster too.

Serves about 10

1 14-pound turkey (may be brined or not)
stuffing of choice
1/4 cup butter
salt and pepper
1 tablespoon dried sage

Pre-heat oven to 400 F (75 C). Stuff the turkey and rub all over with butter. Season well with salt, pepper and sage. Truss with string to hold its shape. Place on a rack that is sitting on a large roasting pan. Roast for about 2-1/2 hours, basting occasionally with the fat, or until an instant-read thermometer reads 170 F (75 C) when inserted in the thickest part of the thigh section and the juices run clear. Remove from oven and let rest for 15 minutes. The bird continues to cook as it rests. Carve and serve.

Note: If your turkey is larger than 14 pounds, add 10 minutes to the baking time for each extra pound.

Reviews of High-heat Roast Turkey :

1-3 of 5 reviews Next >>

A foodie in Ontario Jan 2, 2007
Would make this again.
It was terrific - we started making the stuffing at 3:00, had the turkey in the oven at 4:30, and on the table by 7:30! One of the best looking and best tasting turkeys we ever produced. What were our parents thinking?

A foodie in San Francisco Dec 8, 2005
Would make this again.
Loved this method of cooking my Thanksgiving turkey ...I got to sleep in and an 18lb. stuffed bird was done to perfection in 3hrs. 40mins. Great cooking method for the novice cook!

A foodie in Sonoma Nov 1, 2005
Would make this again.
I never cooked a turkey before in my life, I was very intimidated by the whole process, from basting and making sure it didn't dry out. I tried the high heat turkey 3 years ago and I have never made it any other way! It is so easy, although I didn't baste it and it came out wonderfully, no worry of it drying out at all! It was the best turkey I have ever tasted!

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