The high-heat roasting method is one of my favorite ways to cook a turkey. The turkey comes out of the oven juicy and with crisp skin after very little preparation and quick cooking. The sole disadvantage is that the intense heat may result in some smoke in the kitchen, so before cooking, make sure your oven is completely clean. Additionally, while the bird roasts, open a window and turn on your exhaust fan. This cooking method only works for turkeys under 14 pounds. For larger birds, I recommend this dry-brined turkey recipe.
In order to provide variety and an abundance of leftovers for Thanksgiving, I usually prepare one roast turkey in addition to a family favorite, rolled stuffed turkey breast. Finally, you will feel better after reading my best turkey advice if you’ve never cooked a turkey before or if it intimidates you.
Are you tired of dry bland turkeys that take hours to cook? Do you dream of a juicy. flavorful bird that’s ready in under 2 hours? Well say hello to the high heat turkey. your new Thanksgiving hero!
This method is a revelation, especially for those of us with limited oven space. It’s fast, efficient, and delivers a turkey that’s so moist and delicious, you’ll be the talk of the table.
Why High Heat?
You might be wondering, “Why high heat?” Well, it’s all about science! High heat cooks quickly, sealing in the juices and preventing the bird from drying out Plus, it creates a beautiful, crispy skin that’s to die for
The Secrets to Success
There are a few key things to remember when cooking a high heat turkey:
- Don’t salt the turkey beforehand. This can draw out moisture and make the bird dry.
- Use a rack. This elevates the turkey, allowing the heat to circulate evenly and preventing it from steaming in its own juices.
- Don’t baste the turkey. This can break down the crispy skin and slow down the cooking process.
- Don’t stuff the turkey. Stuffing can trap heat and make the turkey unevenly cooked.
- Let the turkey rest. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Two High Heat Turkey Recipes
To help you master this amazing technique, I’ve compiled two fantastic high heat turkey recipes from the web:
1. Awesome High Heat Holiday Turkey from Food.com:
This recipe is a classic, tried-and-true method for cooking a delicious high heat turkey It’s simple to follow and delivers consistently great results
2. Easy High-Heat Roast Turkey with Gravy from Once Upon a Chef:
This recipe is a bit more modern, with a focus on using fresh herbs and a flavorful gravy. It’s perfect for those who want to take their turkey game to the next level.
Frequently Asked Questions
Q: Can I use this method for a smaller turkey?
A: Absolutely! Just adjust the cooking time accordingly. For a 12-pound turkey, start with 1 hour and 45 minutes of cooking time.
Q: What if I don’t have a roasting rack?
A: You can use a few layers of aluminum foil crumpled into balls to create a makeshift rack.
Q: Can I stuff the turkey using this method?
A: It’s not recommended, as stuffing can trap heat and make the turkey unevenly cooked. Instead, consider making a delicious side dish stuffing.
Q: What should I serve with my high heat turkey?
A: The possibilities are endless! Some classic Thanksgiving sides like mashed potatoes, gravy, stuffing, cranberry sauce, and green bean casserole are always a hit.
Additional Resources
- High Heat Turkey Tips and Tricks: https://www.foodnetwork.com/holidays-and-events/thanksgiving/thanksgiving-turkey/high-heat-turkey-tips
- The Ultimate Guide to High Heat Turkey: https://www.seriouseats.com/high-heat-roasting-turkey-recipe
The high heat turkey method is a game-changer for Thanksgiving. It’s fast, easy, and delivers a juicy, flavorful bird that everyone will love. So ditch the traditional methods and give this amazing technique a try. You won’t regret it!
What you’ll need to make roast turkey with Gravy
To begin, remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock.
Rinse turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan. ).
Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. With the wings pulled away from the body, push the tips of the wings under the bird with a firm twist.
Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity. ) Near the center of the breast, insert a digital leave-in meat thermometer through the thickest part until the tip touches the bone. Turn on your exhaust fan and crack a kitchen window.
Put the turkey in the oven and roast it for one to one and a half hours, or until the thermometer reaches 160°F, without basting. Halfway through roasting time, rotate the pan in the oven to assure even cooking and browning. (Pour a cup of tepid water into the roasting pan if the smoke in your kitchen becomes too strong or if the fat starts to spew.) Just keep in mind that liquid will create steam, which prevents the skin from getting as crispy. ) Remove the pan from the oven.
Using oven mitts that you don’t mind getting dirty, carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle.
How To Make Gravy
While the turkey rests, make the gravy: Place the roasting pan over a burner on your stove. (Be careful handling the pan, as the handles will be hot.) Skim away any excess fat or solids that have accumulated in the pan. 
After adding the broth, simmer it over medium heat, scraping the pan’s bottom with a wooden spoon or whisk to release any brown bits. Turn off the heat and set aside.
In a medium saucepan, melt the butter over medium-low heat.
Cook until very soft and translucent, about 15 minutes. Do not brown.
Whisk and cook for 2 to 3 minutes, stirring occasionally.
Stir in the Cognac and turkey drippings-chicken broth mixture. Cook, covered, stirring periodically, for approximately five minutes, or until the mixture thickens.
Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary.
Transfer to a gravy bowl. Carve the turkey and serve with the gravy on the side.