No-Baste, No-Bother Roasted Turkey

Name: No-Baste, No-Bother Roasted Turkey
Yield: serves 20 to 25
Ingredients: 1 12-pound turkey, completely thawed, all giblets removed; 1/2 cup (1 stick) salted butter, softened; 2 tablespoons salt; 2 teaspoons pepper; 2 stalks celery, cut in lengths to fit turkey cavity; 1 medium sweet onion, such as Vidalia, cut in half; 1 large carrot; 2 cups boiling water; Giblets and neck from turkey (see Note); 1 teaspoon salt, plus more to taste; 4 tablespoons fat skimmed from the turkey roasting pan; 4 tablespoons all-purpose flour; 2 cups turkey broth; 2 large eggs, hard-boiled, peeled, and chopped fine; Pepper to taste; (makes 2 cups)

January 24, 2012

Every Thanksgiving, I hear cooks groaning about having been up all night basting the big turkey, and I just smile. I’ve found a foolproof, easy way to make a great turkey and get your sleep too! It also makes the most tender, moist turkey I’ve ever tasted. The first time I cooked Thanksgiving dinner for my family, Garth couldn’t believe this method would actually work, so he politely asked me to cook a “stunt” turkey so he could taste it for himself before the big day. Most of my friends have been just as hesitant, but once they have tried it my way, they never go back to the old way. To make sure the oven temperature doesn’t drop too quickly, I put a sign on it threatening bodily harm to anyone who even thinks about opening the oven door during this process!

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