When I was at Katri's I was reading in one of her Guidepost magazines about how someone cooks her turkey...she roasts it for one hour at 500 degrees, then turns the oven off and then lets it sit in the oven for 5 - 6 hours. I thought...pah..leeze...how can that work. When I got home I did some more research on the internet and actually found a link to the Guidepost article plus another article about the same mode of cooking but with more detail about the how. So this is what I did based on that research. I got out my old roaster pan that has been collecting dust in the pantry for more years than I can count. It has vents in the top. My turkey was between 16-18 lbs. I stuffed it with some chopped onion, apple and celery and added some spices. I then boiled two quarts of water and added some sea salt to the water, the salt being my idea and a change from what I had read anywhere. I poured the hot water over the bird, put on the cover, left the vents open and put it in the 500 degree oven for exactly one hour. After that I turned it off and all life forms in the house were given strict instructions NOT to open the oven door for 6 hours.
The pan that has found new life
We took off the lid not knowing what to expect and this is what we found - the most tender, flavorful, completely cooked turkey we have ever eaten!!! I have to say in my 62 years that I have never eaten white meat that good. Can you believe this works?? I'm still finding it hard. With all the broth, I am going to use it to make soup. Just look at those legs, the meat is ready to fall off the bones. OK, enough excitement for one day! By the way, we both agreed that adding the salt to the boiling water was a good choice. It was probably one to two teaspoons of sea salt (or Kosher salt)
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