Wednesday, October 11, 2006Blast Furnace Roast Turkey
Blast Furnace Roast Turkey Recipe
"Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the oven. Surprisingly, the salt doesn't add any sodium to the recipe."
1 (12-pound) turkey
1 T salt
3 T chopped fresh parsley
2 T minced fresh chives
2 T minced fresh thyme
2 T minced fresh sage
2 T minced shallots
1 t freshly ground pepper
8 C rock salt
Remove and discard giblets and neck from turkey. Rinse turkey under cold water, and pat dry. Trim excess fat from turkey. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin.
Combine 1 T salt and the next 6 ingredients (1 T of salt through pepper) in a bowl; stir well. Rub herb mixture on breast and drumsticks beneath the skin. Tie ends of legs together with cord. Lift wing tips up and over back, and tuck under turkey.
Spread rock salt in bottom of a shallow roasting pan. Place turkey, breast side up, on rock salt. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 500 degrees for 1-1/2 hours or until thermometer reaches 165 degrees. Cover turkey loosely with aluminum foil; let stand 15 minutes. Discard skin before serving.
YIELD: 23 servings (serving size: 3 ounces)