Cook the stuffing separately in this fast method. Child notes that a turkey cooked this way may not be as tender as the slow-cooked version, but it will be a brown and juicy bird. Although not included in Child’s original recipe, brining helps keep the turkey tender.
- 1 14-pound turkey
- Juice of 1 lemon
- ½ cup chopped onion
- ½ cup chopped carrots
- 2 cups water
- Preheat oven to 500 F.
- Rinse out the turkey cavity and sprinkle inside with salt, pepper, and lemon juice.
- Place the turkey in a roasting pan and start the roasting at 500 F. In 15 to 20 minutes, when the juices begin to burn, reduce the heat to 450 F.
- Add chopped vegetables and water to the pan, pouring in a little more water now and then as needed to prevent burning and smoking. A 14-pounder will roast in about 2 hours.
