Turkey makes us remember a national holiday for the United States. It’s a major dish on Thanksgiving, so let’s prepare a turkey dish. Today we are going to use the high-temperature method to cook the turkey. What we’re going to do is we’re going to cook at 450 degrees. There are a couple of advantages 1. You’re going to cook it faster. 2. You’re cooking it so fast that you’re not going to be able to cook the moisture out of this. So you’re going to end up with an extremely moist turkey.
One of the things to keep in mind is when you’re doing this don’t use a big turkey. We are not going to stuff the turkey with cornbread but we’re going to stuff oranges, celery, carrots, onions, and garlic. That could be your stuffing as well as it gives me some sage and rosemary as far as outside of the turkey goes. We’re just going to rub it down with an herb blend this is going to be sage rosemary and thyme.
We’re not going to go with any salt but you can light coating a stop would be okay on this. You’re not going to want to use any like fancy darker color rubs or seasonings or anything like that. Because you’re going to end up burning that seasoning up. We are going to rub the bird down with stir fry oil and then we’re going to season up the outside of a trap the short.
We’re going to be using about half of the bottle you can use more. Stuff it with whatever you want to stuff your turkey with. I did mention earlier is when you’re cooking this turkey you’re going to want it to be as close to room temperature as possible. You’re not going to want to have a cool bird and then throw it in a 450-degree oven. We have a chart turkey stuff what we’re going to wipe off some of that oil that leaked out so that it doesn’t burn.
Now we’re going to come over it with some of this stir-fry well we’re going to rub this in. We’re going to come over it with our herbs now a nice Italian herb would be good. This is called ‘herb de Provence’. We have it all seasoned up we’re going to go ahead and put it in the oven at 450 degrees. Till we get to about 172 degrees, we’re going to take a look at.
It shouldn’t take about one and half hour, but we’re going to check the turkey after about 45 minutes to see if it’s cooking too fast. if it get’s too dark we’re going to lower the temperature to 400. Check back in 45 minutes. After one and half hour turn off the oven and let it sit for about 10 minutes then take it out and let it rest.