Published November 1, 2001.
Could we roast a turkey without having to call the fire department or drying out the breast meat? We set out to discover the secret of two-hour roast turkey without the smoke.
High-roasting (oven roasting at very high temperatures for the sake of speed and flavor) a turkey presents the home cook with two potential problems: billowing smoke from incinerated pan drippings and torched breast meat.
High-roast turkey with crisp, picture-perfect skin and moist, evenly cooked meat-without setting off the smoke alarm-in less than two hours.
Butterfly the turkey for crisp skin and evenly cooked meat, and roast it on a broiler pan set over the stuffing—which absorbs the drippings—for smoke prevention. A high oven temperature of 450 degrees gets the bird done in 90 minutes.list of recipes