Wednesday, December 3, 2008 | Filed in:
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cooking
I didn't follow his recipe exactly, but I did smear oil on the bird and rubbing in salt and pepper. I put it in at 450 for about 1.5 hours then turned it down to 250 for the remainder of the 5 hours.
That gives it a nice golden color and makes the outside crisp to seal in the juices and the flavor. Best turkey I ever made!
This also works with roasts, whole chickens, pork roasts. I'd lessen the time on the high heat for a smaller roast to about an hour.
Yum-o!
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