Razzle Dazzle Recipes - Thanksgiving Recipes
Blast Furnace Roast Turkey Recipe
"Your Source for Turkey Recipes Online"
Blast Furnace Roast Turkey
"Although this turkey is cooked at an unusually high temperature
(hence, the term "blast furnace"), you'll be amazed how tender and
juicy it is. The skin blackens somewhat, but it is discarded. The
rock-salt layer in the roasting pan cuts down on any grease that may
splash in the oven. Surprisingly, the salt doesn't add any sodium to
1 (12-pound) turkey
1 T salt
3 T chopped fresh parsley
2 T minced fresh chives
2 T minced fresh thyme
2 T minced fresh sage
2 T minced shallots
1 t freshly ground pepper
8 C rock salt
Remove and discard giblets and neck from turkey. Rinse turkey under
cold water, and pat dry. Trim excess fat from turkey. Starting at
neck cavity, loosen skin from breast and drumsticks by inserting one
hand, palm side down. Gently push hand beneath the skin and against
the meat to loosen skin.
Combine 1 T salt and the next 6 ingredients (1 T of salt through
pepper) in a bowl; stir well. Rub herb mixture on breast and
drumsticks beneath the skin. Tie ends of legs together with cord.
Lift wing tips up and over back, and tuck under turkey.
Spread rock salt in bottom of a shallow roasting pan. Place turkey,
breast side up, on rock salt. Insert meat thermometer in meaty part
of thigh, making sure it does not touch bone. Bake at 500 degrees
for 1-1/2 hours or until thermometer reaches 165 degrees. Cover
turkey loosely with aluminum foil; let stand 15 minutes. Discard
skin before serving.
YIELD: 23 servings (serving size: 3 ounces)
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