Roast Turkey - High Heat Method - From Recipe

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150 mins (prep 30, cooking 120)
4 ingredients
I am going to give this "high heat" recipe a try to see if I can bring down the work and anxiety I experienced the last time I tried cooking a full Thanksgiving dinner. That anxiety, for most non-expert cooks, starts with that damn bird lurking in the freezer, mocking you. Many of my closest friends remember the "Great Thanksgiving Debacle of 2003" when not one single course - appetizer, main, or dessert - came out right, or on time. Flour flew through the air, while spilled gravy congealed on floor and counter tops. At least two of my dishes never even made it to the table - a fact for which my guests were unanimously thankful as they gnawed as graciously as possible on the overdone bird and its underdone stuffing-like companion. That year's Thanksgiving Dinner angst began with that damned bird, lurking in my freezer, mocking me. "Cook me longer, faster, higher heat! I won't be done; you know how much you and your guests hate underdone bird meat!" In my defense, that was in my beginning cook days. But, the experience was traumatic enough that I haven't roasted a turkey since. I am determined to make a comeback. We'll see if I can do better this year, with this - apparently, simple - recipe. If anyone thinks this recipe is totally out of whack, please let me know. One more Thanksgiving Dinner debacle and I will give up the holiday in toto.

Categories:  american ,
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