method will have you wondering why on earth you spent
all day roasting a turkey, but there's nothing wrong with
that, I look forward to spending time cooking mine -
however, this has been popularized recently and it does
Check to see that your oven
heats evenly. Sometime prior to cooking the turkey, when
you're baking something else, put
an oven thermometer in the oven so you can check for
accuracy of your "bake" setting. You probably
already know if you have a "hot spot" in your
oven, so this step is just to make sure a setting of
bake the turkey, the oven must be completely clean. Otherwise,
at the high temperature you'll use, the oven
will smoke and generally create a mess. If you have
a self-cleaning oven, remember that it will emit "fumes," so
do it on a day when you can be in the other part of the
house and/or open a window. (It's not recommended to turn
it on and then leave the house to run errands unless you
like to tempt fate!) Use damp paper towels to remove the "ash" (self-cleaning)
or residue of cleaning products (you-cleaning).
the roasting paraphernalia:
you are buying a disposable aluminum roasting pan, "audition" the
bird in it at the store. No part of the turkey should
be sticking out beyond the pan edge nor touch the pan.
may want to buy two disposable pans and "double" them
for increased security. Also
check that this rig fits in your oven! The door should
close completely. In
any event, put the whole business on a very sturdy cookie
sheet. Do not expect the aluminum
to support the
weight of the turkey!
the bird in the refrigerator, breast down, following
wrapper suggestions for time. I thaw it in COLD water
in a cooler on the patio (if it is cool enogh - the water
should not get warm at all! Obviously,
you can't thaw the bird on the counter overnight!
temperature fowl is a sure way to get sick, so don't
try to hurry the process by
on the counter.
The fridge is the safest method - allow about 5 hours per
the shrink-wrap intact so the turkey doesn't dry out.
a rack in the bottom of the roasting pan so the bird
is slightly elevated so as not to stick . Grease or
spray it with Pam.
minutes before you're ready to put the bird in the oven,
take it from
paper towels and dry the turkey very well, inside and
out. You will
in a few minutes
on the interior at least once more.
The turkey must be dry!
the neck and giblets from the bird. Look in both the
well as the
smaller "neck" cavity.
Don't roast the turkey with them
these to make stock to add to the gravy. Don't tie
the legs together (truss). You want the heat to circulate
freely. If you
of the legs
might get burned, give them
little foil "gloves."
not stuff the turkey. You'll have to make the dressing
dish, which you
the oven ahead of time and
zap in the microwave
or cook in
the oven after the bird is
removed. You won't be able
to cook the
in the oven
the turkey, as you normally
might do, (other than perhaps
roast potatoes) so do them on the stovetop,
(perhaps a toaster oven),
pre-bake and re-warm in the microwave, or just cook
in the microwave to begin
with. You'll have to plan ahead,
you have rolls
brown on the sweet potatoes,
and so on.
an old fork and use it to keep the vent (body
tines end in
will be on the backbone
side of the turkey) and push the
handle end in (breast side)
it wedged successfully.
You'll leave this
fork in the
entire time the turkey
is roasting. You may want
a fork from the Salvation
Army if you
want to use
your dinner table-type
forks. Don't use a two-tined "carving" fork.
It's too sharp. Don't use a plastic
fork! Guess why.
the turkey on the rack, breast side up. Some
recipes call for starting the bird breast-down,
I don't recommend
because not only
is it a pain in the
neck to turn the thing
breast-up (it's hot
but the skin sticks
matter how well
you greased it), plus
you'll risk dropping
thing on the floor,
spattering grease and stock all
over you and
The turkey should not, under any
of the pan
(it will stew rather
than roast) or the
side of the pan (it
You want the
heat to circulate
freely. No parts should be
edge of the
the turkey on all sides with olive
dry for the
oil to stick.
towels.) The oil
helps protect the
skin to brown.
also helps keep
moisture in the
meat. (You knew this already
the "traditional" method
in which you baste
the bird with the
pan drippings to "keep
If you don't want
to use olive oil,
use another kind,
but don't use butter
(it burns at high
and, remember, this is a high-temp adventure!).
some dried herbs/pepper on
the outside if
you like. Or
put a bouquet
cavity. I use lots of poultry seasoning.
not salt. Salt draws out
the moisture. At
this point, be very careful!
on rack in roasting
a meat thermometer
kind that stays
is the coolest
the oven interior
greased on the
touching the turkey.
it on top;
If so, turn at the one-hour mark. If
you plan to turn the turkey, put the
in the side of the bird
faces the back of the oven. When you
turn the bird, the thermometer will
the oven door and thus readable
without taking the turkey out of the
way to "lying
down" rather than sticking up
like a feather).Roast the turkey:
close the door. Don't pour this liquid
on the turkey and let it cascade down,
it will get to the
of the roasting pan in due time. Place
the liquid right in the bottom of the
you don't want the
liquid to touch the turkey. (Remember
how much time you dedicated
to drying off the turkey?!)
time. If you want the skin to be crispy and turn really
brown, remove the foil for the last 20 minutes or so.
160° (if you've stuck the thermometer touching
the breastbone). At 160° at the breastbone, the breast
meat will be about 170°, which is perfect. (If you've
stuck the thermometer at the leg/thigh joint, the bird
will be done at 175° to 180°. A temp of 180° at
the breastbone is way too done and
juices can "retreat," as
Julia Child says. I know this means the turkey isn't
This resting step bothers me a lot because I like all
my food hot rather
than room temperature! But, there
you go! Your choice to let it rest or not.
Maybe 5-10 minutes?
400°). Try 5
minutes for starters. Or zap in the microwave while you
carve the rest, however, if any
Your done - hope you enjoy this method, if not ...here
is the OTHER Bob method