If you want a fast way to make a juicy turkey, this recipe is for you. The turkey comes out juicy with a nice crispy skin. High Heat Turkey is the way to go.
My father read an article online from Food Network a long time ago (we have no idea how long ago). This article was by Chef Marc who gave instructions for a high heat turkey. We are always dealing with not enough space in the oven for all the baked items (stuffing, rolls, yams, etc) that we needed a way to cut down the cooking time of the turkey.
Once my dad tried this recipe, he refuses (yes completely refuses) to use any other method. He doesn’t want a brined, smoked or any other turkey (of course, I usually try to sneak in a smoked turkey).
Be sure to read these instructions a day or two in advance so you know what to expect. You can do this with one person, but it makes it very difficult. If you do that, be sure to have the Olive Oil and Herbes de Provence in a separate bowl/container so as not to contaminate your jars/bottles with turkey.
I appologize for not having a picture yet. I will take pictures this Thanksgiving so you can see how beautiful this turkey turns out.
If you want other turkey recipes, these are some of my favorites as well:
* Smoked Turkey Breast (For when you have a smaller crowd)
* Leek Roasted Turkey (For when you don’t have the right kind of pan or rack)
* Smoked Turkey (well, do you need a reason for this one?)