It’s THAT time of year again for “Cooking with Judy” Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!
I have a reputation, among those who know me, to have an “interesting” sense of humor. Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.
The turkey comes out brown, beautiful and MOIST. I’ve done this every year for over three decades and it’s never failed.
All the people who have tried it do it again and again. . . except for the woman bought a ButterBall Turkey* . . . to see why, keep reading.
Ingredients:
10 – 18 pound turkey* and a sense of adventure
Directions:
- Pre Heat oven 500 degrees (this is not a typo)
- Clean the bird
- Throw it into a covered container – put on lid or aluminum foil
- Do not add ANYTHING to the pot and/or the bird.
- Do NOT baste or look at until time is up (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
- Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
- 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
- Yes, it comes out brown and beautiful.
- No, it is moist and delicious
- I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
- Yes, it will smell like Thanksgiving not like a house-on-fire.
- No, PETA would not endorse this because it is more humane . . . for the cook
- Yes! 500 degrees. It is not a typo
- Yes, 7 minutes a pound
P.S. A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.
“Food for thought. “
CURIOUS to the MAX 
I’ve read this recipe before and it still makes me nervous. Five hundred degrees? I could fire ceramic pots at that temperature. Let me know how your turkey comes out. And both of you have a wonderful Thanksgiving.
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Shari,
Thank you and some to you.
P & J
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I’m laughing – I read your remark as: And some to you: P&J.
I thought at first that you meant “peanut butter and jelly” which I often think I should eat at Thanksgiving because, well too much eating in general, and then, well, poor turkeys.
So here’s to an adventurous post and great bloggers: Peggy and Judy, the vegetarian P&J’s – or maybe not!
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Glad you had a laugh!
Peggy
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