Quick roasting 90 minute turkey is the only way to go when cooking a turkey. So moist and easy to do.
Do Not Stuff, Do Not Tie Legs, Do Not Flip Over
15 lb turkey, thawed
celery sticks, 4 inch pieces
half stick butter, softened
1/4 tsp garlic powder
PREHEAT oven to 475 degrees. If your oven is dirty, you need to clean it because it will smoke otherwise. Bring out the roasting pan and place a v rack in the bottom to place the turkey on. Set aside.
Pour two inches water in the bottom of the roasting pan and top off every 15 minutes when basting. This is the most important step of roasting the turkey.
After rinsing, completely dry the skin of the turkey and spray the sink with Chlorax. Mix the garlic powder in with the butter. Push a quarter of the butter under the skin on the breast of the turkey and rub the turkey with the rest.
Place the celery sticks and the onion half in the cavity. Salt and pepper the bird and cover the leg ends with foil.
Put in oven and set the timer for 15 minutes. Wipe out the sink(s) to get rid of any turkey juice. Be sure to spray the nozzle and handles and wipe everything down, including the counter.
When the timer goes off, baste the turkey and make sure there is two inches of waster in the bottom of the pan. This guarantees a juicy bird and that the turkey doesn't burn on the bottom. It begins to turn golden brown.
Reset the timer again for 15 minutes, you may want to keep note of the time on a piece of paper because my 15 lb turkey is done in 1 hour and 15 minutes. Again, baste the bird and check the water level. This time at the 30 minute mark, turn the pan around 180 degrees to ensure even cooking. At the 30 minute mark I lightly cover the bird with foil.
At the 45 minute mark, baste the turkey and lightly cover with foil.
At the 60 minute mark, baste the turkey before the last 15 minutes of roasting.
After roasting the last 15 minutes, it is the time to check thigh and breast temperature - it should read 160 degrees. Remove from oven and put foil back on the turkey and let sit for 30 minutes. It will continue cooking and be at 165 after sitting. When you take it out of the roasting pan, tilt it a little so all the juice drains out; especially the cavity.
Place on a platter to carve. Enjoy.