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Let the Turkey come to room temperature before starting Cold, refrigerated turkey take Longer to Cook!

- Dry a 12 to 16 lb. turkey inside and out with paper towels. - Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands. - Cut away any excess skin around the opening of the cavity and wedge a fork or spoon inside the cavity, wedged between the backbone and the bone under the breast meat to open it further, pushing the top of the breast meat. Leave the fork in. This will allow heat to get to the backbone and quicken the cooking process.

Why? Heat cooks. Opening the cavity will allow the heat to cook the bird from the inside as well as the outside.

- Rub spices, herbs, or just pepper all over the bird with your oily fingers.

Why? Herbs and spices create a crust on the skin that seals in the flavor and juices.

- Place the turkey, on a rack in a large metal roasting pan.

Why? The rack keeps the turkey from steaming on the bottom of the pan. Why metal? It conducts heat better than glass or ceramic.

- Cover the top of the turkey, including legs and wings with greased foil or foil sprayed with Pam or a release agent so the foil will not stick to the turkey when you pull the foil off to brown it. .

Why? High heat can cook very fast. Loosely covering the top of the turkey will keep it from browning too quickly.

- Pour 3/4-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and ad more in case it evaporates.

Why? To catch the juices and fat as they drip from the turkey so that they will not burn from the high heat of the oven and stick on the bottom of the pan. You will be able to use this liquid as a base for your gravy.

- Cook the turkey at 450° to 475° for 2 hours or use the turkey timer. - Remove foil, after 90 minutes so the Turkey will brown. - Cook the turkey 20 - 30 minutes longer until an instant-read thermometer stuck deep in the thigh reads 155°. The residual heat will keep the turkey cooking for another 30 minutes. - Let the turkey rest at least 20 minutes before carving.

Why? Resting allows the meat to reabsorb its juices.

4 rules for the perfect high-heat turkey

1. DON'T SALT or use seasoned salt or any spice blend containing salt on the turkey before cooking. Salt is anhydrous, it will pull moisture from the turkey and dry it out! 2. DON'T LET THE BIRD TOUCH THE PAN You want to roast the turkey, not stew it. When the turkey sits on the bottom of the pan, instead of on a rack, or is squeezed into a too-small pan, the hot air is unable to envelop the turkey causing it to cook in its juices rather than in high heat roast. 3. DON'T BASTE THE TURKEY It will break the caramelization, slow down cooking, and use up the great pan juices that have accumulated in the pan. 4. DON'T USE A FORK TO TURN OR CHECK THE TURKEY Piercing the meat will allow the flavorful meat juices to escape, thus DRYING out the turkey!

Chef Marc's Turkey Stuffing


For 12, (one large turkey stuffed and residual in baking pan).