2 Hour Turkey - cooking recipe
Ingredients
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1 (12 lb) turkey
salt and pepper, to taste
1/4 - 3/4 cup vegetable oil, to coat
paprika
Preparation
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Cut off skin at the neck.
Cut off wing and second joint.
Remove giblets.
(It's probably a good idea to cook the wings and giblets to make stock since most of the juice will stay in your turkey rather than making a lot of pan drippings).
Clean turkey and pat dry.
Salt and pepper inside and out.
Coat all over with oil, rubbing in a little to make sure you have a good coating.
Sprinkle generously with paprika.
Place turkey on its side in a large roaster.
Roast in a 400 degree oven for 2-3 hours.
3/4 of the way through the cooking time, turn turkey to the other side.
It is very important that you DO NOT PIERCE THE SKIN.
Just a hint: To ensure you don't pierce the skin and let out all the juice you might want to use a couple old (clean) oven mitts and just pick up the bird to flip it.
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