2-Hour Steam Roasted Turkey
Diane Hopson Smith
Why spend most of your time in the kitchen roasting a turkey when you can do it in 2 hours.
Give this a try, you won't be disappointed! Add your favorite seasoning, just don't add salt until the end to prevent it from getting dry. This is a very moist roasted turkey. I believe you will enjoy!
- 18 to 20 pound turkey, thawed and don't forget to remove giblets
- olive oil
- favorite herbs (i use smoked paprika, pepper, onion powder and garlic powder)
You will be baking at a very high temperature, there’s no room for error, so, make sure your oven is clean or it will smoke up the house. Also, the oven must register accurate temperatures. If you are uncertain about this, test your oven with an oven thermometer.
Do NOT bake any side dishes in oven while turkey is roasting.
Roasting Pan with Rack (big enough for turkey)
You will need a meat thermometer: the kind you leave in during baking (not an instant-read) would be nice, however, you can test close to the end of cooking time with an instant read.
NOTE Do NOT rush the thawing process by trying to thaw on the counter. This is not safe!
Cut off any excess fat around the body cavity. There's always a big hunk right at the main cavity entrance. Discard it.
NOTE: If you do not have Olive Oil, use some other kind of oil, do not use butter, it tends to burn.
NOTE: Optional: Spray pan and rack with PAM. Line with aluminum foil and spray the foil as well. This will make for a much easier clean up.