Ann_T

17 years ago

I'm going to try your pre-salt, high heat turkey. I just got my turkey today (20 lb.) and it's still partially frozen. I won't be able to start it 3 days in anvance. I ran across a recipe similar to yours where you only need to pre-salt it the night before. How much of a difference will this make? Also this recipe that I have has you high heat roast it at 400 degrees for 1 hour before turning it over breast side up. Will this be too much? One more question, if I use your high heat method, how much longer will I need to roast the turkey after I turn the oven down?
I appreciate any advice anyone can give me.
Thanks

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Comments (9)

User
17 years ago
Well first of all, it isn't my high heat method. LOL! It is actually Barbara Kafta's.

Start your turkey breast side up and leave it that way. There is no upside to starting a turkey breast side down and then turning it. Believe me you won't notice a difference. And it is a PITA.

I roast my turkeys at 500Â°F. A 20 pounder will take approximately 3 hours if it is unstuffed. A little longer if stuffed. No need to turn the oven down.

I'd presalt it tonight and then tomorrow night, uncover and leave the turkey to air dry overnight in the fridge. Bring it to room temperature before roasting.

If you have any other questions let me know.

Ann
mst___
Original Author
17 years ago
Thanks Ann :- )
I'm a little nervous about this being 500 degrees sounds so hot but I'm going to do it. I cleaned my oven so it's ready.
Teri
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User
17 years ago
Teri, This is my first time using the high heat method, as well. I was heartened to hear someone else was feeling nervous about the high heat. But I've been frequenting this forum for several months now so I have confidence in Ann T's advice. I think we'll be fine -

Looking forward to hearing how yours turns out. Happy Thanksgiving!
User
17 years ago
I'm sure that you both know this, but just to be on the safe side - DO NOT USE CONVECTION with the High Heat method.

Ann
User
17 years ago
Just had to write to let you know that our turkey done following your pre-salt/high heat recommendations was the best we ever had.

DH usually only eats dark meat because he finds the breast too dry, but that was not the case w/ this turkey.

It looked just like the picture you posted of yours, and we couldn't believe getting that result without any basting. Along with woodie2's Make Ahead Gravy, this Thanksgiving meal was everyone's favorite.

Thank you so much for sharing your techniques!
User
17 years ago
Amck, Thanks. It is always nice to get feedback. I'm so glad that you liked the Pre-salting (Judy Rogers, Zuni Cafe) and the High heat (Barbara Kafka's)methods.

Don't forget that you can use the pre-salt method on pork, beef, lamb, chicken, etc.. Although you won't need to do it three days in advance. Usually just one day is sufficient.

And you can roast all of these meats on high heat as well.

Ann
mst___
Original Author
17 years ago
Ann, I was going to get back to you sooner but got busy. My turkey turned out great. I'm going to do that method for now on. Next time I will get it started 3 days ahead of time. Thanks for posting it.
Teri
mustangs81
17 years ago
I also tried the pre-salted method this year. It was terrific. Certainly easier than brining. Now I'm going to have to eat a lot of pork as I bought 6 large jars of brining mix. Or I could give them to neighbors before I tell them about pre-salting.
User
17 years ago
Just got off the phone w/ my son who cooked his first turkey yesterday using your pre-salt/high heat techniques. He was so pleased with the results!

He & his fiancee are living/working in Denmark and it was his first Thanksgiving away from the U.S. They decided to host a traditional TG meal on Sunday for some of their colleagues. Of the 8 diners, a real international mix, he was the only American. He said his only regret was that the others couldn't fully appreciate how great the turkey came out because they hadn't experienced previous years of dry or poorly cooked turkeys.

Thought you'd be interested to know that your tips served our family well - both near and far!

Ann_T

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