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Print this Recipe    Roast Turkey 10

Steam-Roasted Turkey

This is in aluminum foil, but it will give the same effect: much
juicier than "normal" roasting, a shorter cooking time, no need
for basting, yet still a nice golden brown at the end. I do it
every year.

Note: Don't use a "self-basting" (shortening-injected) turkey with
this method if you can help it. It's not necessary, and may make
the drippings for the gravy really greasy.

In a large, shallow roasting pan, place a "cross" of two long pieces
of heavy-duty aluminum foil, enough to go around the circumference
of the turkey in each direction, plus extra. Grease the foil where
it will contact the turkey.

Stuff and truss the turkey as you normally would. If the turkey
came with a "lifter" (string harness), put this on. Lower the turkey
onto the foil. Bring the inner piece of foil together at the top,
fold ends together to seal securely. Do the same with the other
piece, then crimp the edges together so there's no turkey showing.

Place in a preheated 450F oven. Roast to within ~15-20 min of the
total roasting time below:

Prestuffed weight Time at 450F
8-10 lb 2 1/4 - 2 1/2 hr
10-12 2 3/4 - 3
14-16 3 - 3 1/4
18-20 3 1/4 - 3 1/2
22-24 3 1/2 - 3 3/4


Remove from oven and carefully fold back foil (watch for steam!)
to the edges of the pan. I use a wooden spoon to gently detach any
stuck skin >from the foil. Return to oven and resume roasting
until time is up. Juice should run clear when pricked with a fork
at the leg joints.

Remove from oven, lift turkey onto a platter to remove stuffing
and carve, again using a wooden spoon to detach any stuck foil
(best as 2-person a operation). The pan and/or foil will contain
plenty of juices and bits of browned stuff with which to make gravy.

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