No roast desiccates more easily than a big-breasted turkey—it’s a multidimensional anatomy problem. Turkey breast meat is finished cooking 10°F/5°C lower than the leg meat, so it is nearly impossible to get them perfectly cooked simultaneously. Miraculously, at least in its simplicity, the problem disappears when you slow-roast. By setting the oven temperature between the doneness temperatures of the breast and the leg, you cut your losses on both ends. The breast meat warms gently throughout, no section ever gets hotter than another, and the whole bird emerges moist and succulent.
Ingredients
- 1 15-pound turkey preferably free-range
- sea salt coarse
- black pepper freshly ground
- 1 tablespoon olive oil
- 1 quart apple cider
- 2 teaspoons dried poultry seasoning
Servings:
Instructions
- Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.
- Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450°F/230°C/gas 8.
- Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the olive oil over the top.
- Roast for 1 hour. Reduce the oven temperature to 175°F/80°C. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers 170°F/77°C, about 12 hours.
- Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes. Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices.
Recipe Notes
Chilling time: 12 to 24 hours
Prep time: 5 min
Cook time: 14 hours or more
Store: for up to 3 days, covered in the refrigerator. Reheat gently in a low oven.
Can I use this for a fresh turkey as well?
David, I would think so. Cheers! — Faith
Sounds great but why are the ratings so low?
Nicole, I’m assuming that when you say “ratings” you mean “temperature.” The temperature is low because the slow roasting at low temperature keeps the meat moist and tender, according to Andrew. However, a staff member made this and wasn’t convinced the time and effort produced a “wow” result. Others made it and liked it very much. I, for one, think turkey needs a lot of help in the flavor department, which is why I roast mine covered with slices of prosciutto between the skin and the meat of the bird. (Try to raise the skin by gently slipping your fingers under it without tearing it, although a few small tears make no difference.) Then you slip the prosciutto underneath so that it covers the breast, and arrange the skin as best you can to its original position. The prosciutto infuses the meat. Or, a dry spice rub on the outside skin is terrific. Google turkey spice rub and you’ll see a million choices. Cheers! — Faith
I think she actually meant ratings, right now it shows 2 1/2 stars. I plan on making this recipe too and am curious as too why they are low.
John, I see from the comment now that she was referring to the consumer use rating. Please look at my additional statement because that’s the real point for your own decision. Some felt this was too much work, while others liked the result! In the end, turkey needs help — that’s the thing. There are things to do, including slow-roasting, that will produce more moist meat, but that leaves the flavor issue. Turkey is a remarkably neutral-tasting bird. I like spice rubs on the outside of the skin, and placing things between the skin and the meat of the bird, like slices of prosciutto, or truffle butter, or slices of real truffles, or plain butter flavored with a spice mix that we are featuring in the kit at this site. Hope that’s clearer, John. Enjoy whatever decision you make. Cheers! — Faith
I tried this two years ago and it came out perfect. I am cooking it again this year.
PS. for larger birds, use 1 1/4 hours/pound.
Wonderful, Sami!
Is the turkey supposed to be covered or uncovered while roasting?
If I’m reading the recipe correctly, uncovered. It doesn’t specifically say to cover it. Let us know how it turns out!