Trisha Yearwood no baste no bother roasted turkey is an easy Thanksgiving turkey rubbed with butter and salt, roasted one hour in a covered pan. That makes it a hands off holiday dinner for Thanksgiving or Christmas, since a switched off oven finishes the cooking while you make the sides.
Start the one hour timer only when the oven climbs back to 500F after the door closes, not when the pan goes in. Opening the door drops the heat sharply, so that full hour at temperature is what drives enough heat into a 12 pound bird. Use an oven thermometer if your oven runs slow, since a few degrees short at this stage shows up hours later.
The tight lid and 2 cups of boiling water turn the pan into a steam oven, so the bird never needs basting. After the hour the oven switches off and the trapped heat keeps cooking it slowly, which frees you for the rest of the meal. Use a heavy roaster with a lid that seals well, because escaping steam takes heat with it.
The one step to change is leaving the turkey until the oven cools completely, which the recipe says takes 4 to 6 hours. Toward the end of that stretch the bird drifts below 140F, and food safety guidance allows no more than 2 hours between 40F and 140F. Use a probe thermometer and take the turkey out as soon as the thigh reads 165F.
Trisha Yearwood No Baste No Bother Roasted Turkey
Course: Main CourseCuisine: American, SouthernDifficulty: Easy12
servings10
minutes4
hours550
kcalA 12 pound turkey rubbed with butter and salt, sealed in a covered roaster with boiling water, then finished in a switched off oven.
Ingredients
- For the Turkey:
One 12 pound turkey, completely thawed, giblets removed
1/2 stick (4 tablespoons) salted butter, softened
2 tablespoons salt
2 teaspoons pepper
- For the Cavity and Pan:
2 stalks celery, cut to fit the cavity
1 medium sweet onion, such as Vidalia, halved
1 large carrot, cut to fit the cavity
2 cups boiling water
Directions
- Heat the oven: Arrange the racks so your covered roasting pan fits easily, then heat the oven to 500F.
- Season the bird: Pat the turkey dry, then rub the butter over the outside and inside the cavity. Sprinkle the salt and pepper inside and out and fill the cavity with the celery, onion and carrot.
- Cover and roast: Set the turkey breast side up in a large roasting pan, pour in the boiling water and push a wired probe thermometer into the thickest part of the thigh. Cover with a tight fitting lid, then start a 1 hour timer once the oven is back at 500F.
- Turn the oven off: After exactly 1 hour, turn the oven off and keep the door closed. Leave the turkey inside, watching the probe display, until the thigh reads 165F.
- Carve and save the juices: Take the turkey out as soon as it reaches 165F, rather than waiting for the oven to cool completely. Carve and serve, save the pan juices for gravy and refrigerate leftovers within 2 hours.
FAQs
Is Trisha Yearwood no baste no bother roasted turkey safe?
It is when you check the temperature rather than the clock. Push a wired probe thermometer into the thickest part of the thigh before the lid goes on. Keep the display outside the oven so you can read it without opening the door. Pull the bird out once it reads 165F, then serve it or refrigerate it within 2 hours, as the federal chill guidelines advise.
Will the skin get crispy?
No, the lid and boiling water steam the bird, so the skin comes out tender and lightly golden rather than crisp. If you want more color, lift off the lid once the thigh hits 165F and roast it uncovered at 450F for 10 to 15 minutes. Keep an eye on it, because the butter browns fast at that heat. Pat the skin dry before buttering it, which helps it take color even under the lid.
Can I use a bigger turkey?
The single hour at 500F is written for a 12 pound bird. A larger one starts with more cold mass and may not reach 165F in the cooling oven. Make sure it is fully thawed, since a partly frozen center is the main reason this method falls short. For a crowd, roast two smaller birds or check the probe and finish a big one in a regular oven.
What do I do with the pan juices?
The recipe tells you to save them, and the covered pan keeps them from scorching, so they make excellent gravy. Strain and skim them, then use them in the best gravy ever. Taste first, because the 2 tablespoons of salt rubbed on the bird end up in the pan. Pour them off before any uncovered browning, or the 450F heat will scorch them.
Is there another no baste turkey worth trying?
If you would rather roast in a working oven, the mayonnaise coating on this juicy mayo roasted turkey keeps the breast moist without basting too. It roasts under foil at 325F, then browns uncovered at 425F, so the skin comes out much darker. It also needs no special lid, only a roasting rack and foil.
