Turkey Breast High Heat From Wash Post Recipes

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Fold wings across back of turkey so tips are touching. Rub both cavities lightly with salt and pepper. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail.
• On rack in shallow roasting pan, place turkey breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) If possible, place turkey in oven with legs to the back of the oven so they are in the hottest part of oven.
• Roast uncovered 2 hours 45 minutes to 3 hours 15 minutes, watching carefully. After roasting about 1 hour 30 minutes, wearing oven mitts that cover hands and wrists, place tent of foil loosely over turkey when it begins to turn golden.
• Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 2 hours 15 minutes. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving.

Steps:

• Dry a 16 to 18 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 inside the cavity to open it further. Leave the fork in to keep cavity open.
• Rub spices, herbs, or just pepper all over the bird with your oily fingers.
• Place the turkey, breast side down on a rack in a large metal roasting pan.
• Cover the top of the turkey, including legs and wings with greased foil.
• Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
• Cook the turkey at 500° to 525° for 2 hours.
• Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
• Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
• Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.

Steps:

• Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
• Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.

Steps:

• DIRECTIONS Adjust an oven rack to the middle position and preheat the oven to 425 degrees. Lightly grease a V-rack with nonstick spray oil and set it inside a roasting pan. Pat the turkey breast dry with paper towels. Loosen the skin by running your hand just under the skin and use your fingertips to spread 3 tablespoons of the butter under the skin. Place the turkey breast in the rack. Melt the remaining 1 tablespoon butter and brush it over the breast. Season with salt and pepper to taste. Pour the water into the roasting pan. Roast for 30 minutes. Reduce the temperature to 325 degrees and roast for about 1 more hour or until a meat thermometer inserted into the thickest part of the breast registers 160 to 165 degrees. (The temperature continues to rise after the turkey is removed from the oven.) Transfer to a carving board and let it rest at least 15 minutes before carving.