High-Heat Roast Turkey

  • dory92064 Posted: 10/12/09
    Worthy of a Special Occasion

    I've use this recipe for the last 2 years for making my Thanksgiving turkey. Very moist and good flavor. In the gravy I use the water that I cook the heart, liver and gizzard.

  • emilyr Posted: 02/27/11
    Worthy of a Special Occasion

    It's the morning after and my house still stinks! Within 15 minutes of putting the turkey in the oven I could hear the sizzling. Seeing that it was browning very quickly, I tented some foil over it. It sizzled and smoked almost the entire time, to the point where every smoke detector in my house was going off. While the turkey itself was tasty, moist, and cooked through, it wasn't worth the smokey side effect.


More From Cooking Light