Yet another turkey question...
I've read thru the various Turkey threads, and I've settled on cooking my bird by kick starting it at 450 for 30 mins, then down to 350 until thigh is ~155. Last year was my first bird and i roasted at high heat - I liked the bird, but there were basically no drippings due to the heat. So i'm gonna try this method.
My question: appx how long does this method take? (e.g. 15min/lb, 20?). I need to figure out when to have my bird in the oven (I want to take it out an hour before eating...).
It's been a while since I've done a turkey, but my 12lb turkey took about 2 1/2 hours with the same type of high heat searing you're talking about.
You might also try turning the bird breast side down for the sear, this will keep the juices running down over the breast at first.
Turn the bird over, and the oven down, and sail into your 155 degrees.
You can also kick start the basting process with a few sticks of melted butter thrown in...
For almost 50 years I've been making a turkey for Thanksgiving and first my husband insists because of taste it be a kosher fresh turkey. (now being recommended by Gourmet magazine this year as it;s pre-brined) Second.. I have NEVER had a dry turkey in half these years... the secret is to cook the turkey breast side down.. the fat runs down into the white meat. I start the oven off high...then lower it.. The turkey is turned over with breast side up the last hour.. Inthe bottom of the pan I put wine and vegetable liquid Ive saved . When the turkey is finished I put the pan over two burners...and brown the flour and slowly add the skimmed liquid at the bottom and scrape it as I go.. This year sadly will be my smallest turkey.. 19 pounds..lol I used to get up in the wee hours of the a.m. to put the turkey in, thenI found out I was not only serving Thanksgiving at 2:00 by 6:00 p.m. I was serving a second meal...I now serve at 4:00 p.m. the other thing that I do is as Im preparing I set up a huge stock pot with onions, celery, carrots, bay leaves.... and as I clean off the turkey all the bones go into the pot and I make soup immediately.. The secret is to set it up as you are doing your prep.. and then putting bits and pieces of the frame and turkey into as your getting ready to put the left over turkey away.. oh yes.. I also toss in the gravy..
Just a hint about assuring usable drippings roasting at high heat.
Put water in the bottom of the pan and it will keep the juices from burning up.