This is the most perfect, most simple way to make your thanksgiving turkey.
I have never smoked a turkey, but someday I want to. Until then, this is hands down my favorite way to cook a turkey. Seriously, after an hour, just forget about about it. You could even probably start it when you go to bed, wake up early and it would be done. I time this to finish 30-60 minutes before eating time. Always let your meat rest for a bit before you cut into it, and your meat will be more flavorful. I feel is more convenient anyway, because there are always some sides that need to be served hot and fresh straight out of the oven. Pair this with the greatest tasting mashed potatoes and your thanksgiving meal is halfway done. Another tip: if you have a lock on your oven door, use it. That’s what I do because if someone opens the oven door while this is cooking, my wrath will come out for the world to see.
1 stick softened butter
2 tbsp. salt
Variety of veggies, if you want. I usually cut a few carrots up. You could do celery and onions if your family likes them.
1 -13 lb. turkey
2 cups boiling water (Use more if your family loves gravy! 2 cups will give you approx. 5 cups of pan juice)
Preheat your oven to 500 F.
Rub butter all over the turkey, inside and out. Don’t forget to remove the giblets. Sprinkle salt all over the turkey. Put your veggies inside the turkey. Place the turkey, breast side up, in your roasting pan. Cover tightly with foil or a lid and put the pan in your oven. Bake the turkey for one hour. Now turn off your oven. Do NOT open your oven door. Leave in until the oven is cool. It will take about 4-5 hours. I take my 13 pounders out at 4 hours. Remove from oven and wait around 30 minutes to cut into it. Save the pan juices for the gravy recipe below.
Melt 1 stick of butter and whisk in 1/2 cup of flour. Add 1/2 tsp – 1 tsp of salt. Add 4 cups of strained pan juices. Bring to a boil and then simmer until thick. Aprox 10 minutes. Taste, if not tasteful enough, add some more salt.