Julia Child’s High-Temperature Turkey

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.

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• 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.