One 12 to 14 pound turkey, fresh or thawed, washed and de-gibleted. Stuffing optional

Preheat oven to 450F. Place stuffed turkey breast side down on rack. Add 2 cups of water to the bottom of the pan (enough to cover the bottom of the pan but not touching the turkey). Keep enough water in the pan throughout so that the drippings do not burn. Put the turkey in the oven uncovered and cook for 1/2 hour. Turn the temperature down to 400? and cook for another hour and 45 minutes. Take the turkey out of the oven and very carefully (so as not to break the skin) turn it over. * Put the turkey back in the oven for another 1/2 hour. Take it out and let it cool for a 20 minutes before you carve. * Carrie helped me figure out how to turn the turkey over without scalding myself. With a couple of potholders, I pick up the turkey, rack and all, and put it, rack up on a plate. I then remove the rack and return it to the pan. The turkey then goes back on the rack, this time breast up and the pan goes back in the oven.

Serves 4-6
10 minutes
Under 3 hours
Easy

This technique came from a family who ran a restaurant and a catering business in the South Bay. It is a great way to make a turkey because it takes less than three hours. Plus, by cooking it hot and fast the juices get sealed in so you end up with a moist flavorful turkey. The times stated are good for a 12 to 14 pound bird. You need a poultry rack in a large roasting pan.