Turkey Turnabout
I didn't have a chance to brine the frozen turkey I bought, as she recommends. The USDA has an informative page on how to thaw and cook turkeys safely if you want some other guidelines. I did use Anderson's method of cooking, which for a 10-12 pound turkey was perfect.
- Preheat the oven to 400
- Put some chopped onion, carrot, and celery mixed with thyme on the bottom of the roasting pan and add 1 cup of water
- Put some chopped onion, carrot, thyme, and a bit of melted butter inside the turkey
- Put a v-rack in the roast pan. Baste the turkey all over with some melted butter and start the turkey breast side down. Cook for 45 minutes.
- Use paper towels to hold the hot turkey and turn it on its SIDE. This is the part that was totally unique to me, but makes total sense. Baste with melted butter and cook another 20 minutes.
- Turn the turkey onto its other side, baste and cook another 20 minutes.
- Finally, turn the turkey breast side UP, baste, and cook another 45 minutes or so, until a meat thermometer
in the leg registers 170-175F and one in the breast 160-165. Mine, at 11 pounds, did this right on the money.
