Time: 7 hours 10 minutes
Complexity: easily
Servings: 10 - 12

The secret to this recipe from Trisha Yearwood is to start the turkey in boiling water at a high temperature. After an hour, Trisha turns off the oven and lets the bird cook for a few more hours, unattended.

Ingredients:

• 1 turkey, completely defrosted and gutted (5.5 kg)
• 55 g softened salted butter
• 2 tbsp. salt
• 2 tsp pepper
• 2 celery stalks, cut into strips long enough to fit inside the turkey
• 1 medium sweet onion, halved
• 1 large carrot, cut into strips long enough to fit inside the turkey
• 2 cups of boiling water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turkey, celery, onions, carrot

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Preparation:

Step 1
• Position the rack so that the covered pan fits easily into the oven.
  
  Rub the turkey inside and out with butter. Season with salt and pepper. Stuff the turkey with celery, onion, and carrots. Place the turkey breast-side up in a large baking dish. Pour boiling water into the dish.
Step 2
• Set the timer and when the oven temperature reaches 260°C, cover tightly and place in the oven.
  
  Roast for about an hour, then turn off the oven. Do not open the door! Leave the turkey in the oven until it cools completely, which may take 4-6 hours. If you don't plan to use the turkey soon, refrigerate it and save the juices.

Votes: 56