No-Baste, No-Bother Roasted Turkey Recipe

No-Baste, No-Fuss Roasted Turkey Recipe | Trisha Yearwood

Level: Easy
Yield: 10 to 12 servings
Nutritional Analysis Per Serving (1 of 12 servings): Calories 511, Total Fat 22 g, Saturated Fat 7 g, Carbohydrates 4 g, Dietary Fiber 1 g, Sugar 2 g, Protein 70 g, Cholesterol 242 mg, Sodium 1252 mg
Total: 7 hr 10 min (Prep: 10 min | Cook: 7 hr)[1][3][5]

Imagine a holiday table crowned with a golden, juicy turkey that practically cooks itselfTrisha Yearwood's game-changing recipe makes it reality. This no-baste method delivers crispy skin, moist breast meat, and flawless flavor with zero fuss, freeing you to savor the season instead of slaving over the oven[1][2][3][5].

Ingredients

• 1/2 stick salted butter, softened
• One 12-pound turkey, fully thawed with giblets removed
• 2 tablespoons salt
• 2 teaspoons pepper
• 2 stalks celery, chopped into pieces to fit inside the turkey cavity
• 1 medium sweet onion (like Vidalia), sliced in half
• 1 large carrot, cut into pieces to fit the turkey cavity
• 2 cups boiling water

Instructions

1. Position the oven racks to allow the covered roasting pan to slide in comfortably. Heat the oven to 500 degrees F[1][3].
2. Spread the softened butter over the exterior and inside the turkey's cavity. Season both generously with salt and pepper. Stuff the cavity with celery, onion, and carrot. Place breast-side up in a spacious roasting pan, add boiling water to the pan bottom, cover tightly, and roast in the hot oven[1][2][3][5].
3. Start timing once the oven hits 500 degrees F. Roast exactly 1 hour, then turn off the oven without opening the door. Let the turkey rest inside as it cools completely (4-6 hours). Collect pan juices for gravy; refrigerate if not serving immediately[1][3].

Cook Mode: Switch to prevent screen dimming during prep.

Why You'll Love It

Trisha's "life-changing" techniquefeatured on Good Morning Americastarts with a high-heat sear for perfect browning via the Maillard reaction, then gentle steam and residual warmth ensure tenderness without monitoring. Home cooks rave about reliable results for 12-15 lb birds: no dry spots, massive protein punch, and effortless holidays[1][2][3][5].

Tips & Variations

• Use less butter for self-basting turkeys; add thyme or sage for herb-infused aroma[1][6].
• Check internal temp (165F in thigh) if your oven runs hot[3].
• Make gravy: Skim fat from juices, thicken with flour, season richly[5].
• Safety first: Handle raw poultry carefully; refrigerate leftovers within 2 hours[1][5].
• Scale up for crowds, keeping the 1-hour high-heat rule; serve hot or cold[2][3].

Adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (Clarkson Potter, 2008). Fire up your oven and let this turkey steal the showyour guests will thank you![1][2]