How to Cook a Turkey in the Oven to Be Oh-So Moist
Chef Michael Chiarello teaches how to cook a turkey in the oven to be moist like the pros. The best part? No basting. Prepare it in 15 minutes. Put it in the oven until it’s done – with moist meat & crispy skin. Quick Burst Cuisine at its best. This is how I cook my turkey every time.
Chef Michael Chiarello was renowned for his Italian-influenced California cuisine, opening his first restaurant, Tra Vigne Restaurant, in St. Helena in 1986, then Napa Valley restaurant Bottega, Ottimo in Yountville, and Coqueta in San Francisco.
He hosted Food Network’s “Easy Entertaining with Michael Chiarello,” and was a contestant on “Top Chef Masters.”
Want his Country Thanksgiving cooking schedule? See it here. He begins preparations the day before and then completes the rest 3 hours before the guests arrive.
How to make your oven at home like a steam oven.
Over the years, I have roasted turkey more times than I can count. Literally. But when I tried Chef Chiarello’s turkey tips for our holiday dinner, we were all in awe. It was amazing! My sister-in-law Wendy even asked for the recipe for our family reunion in the summer – and then asked again the next Christmas for her family dinner.
teresa @ Confetti & cocoa
Even if you know how to roast turkey, try this method and see the difference for yourself. I think you’ll be amazed at how flavorful the meat is and how wonderful the gravy tastes too.
Restaurants and professional chefs use a steam oven to roast turkey for that moist meat and crispy skin.
How to Cook a Turkey in the Oven to be Moist
Roast turkey in your oven just like a steam oven. Put it in & forget it until it’s done! Quick cuisine roast turkey recipe.
Keep the screen of your device on while cooking
Ingredients
1 1 Fresh Turkey (thawed)
1 1 bundle fresh sage
1 1 bundle fresh rosemary
1 1 bundle fresh thyme
1 1 lemon or orange
3 3 -4 carrots
3 3 -4 celery stalks
olive oil
salt & pepper
4 c 4 chicken broth
Directions
- Preheat oven at 375°.
- Remove the plastic and the neck and giblets from the body and neck cavities of a thawed turkey.
- Rinse the turkey inside and out with cold water and then pat dry with paper towel. Let the turkey sit on rack in roasting pan for an hour to reach room temperature. Cold protein doesn’t cook evenly.
- Put several celery stalks and whole carrots in the bottom of your roasting pan. If you have a rack, place it on top. If not, just set the turkey directly on top of the vegetables.
- Start with the turkey upside down, with the breast facing down. Rub the bird down with olive oil, then season with salt and pepper. Turn it over and repeat on the breast and legs.
- Don’t truss the turkey’s legs or wings. It cooks thoroughly when the heat can reach all parts evenly.
- Fill the cavity with a bundle of fresh herbs. Rosemary and thyme are the herbs recommended by Chef Chiarello. Add some lemon slices to the herbs.
- In the video he pours 4 cups of chicken broth into his roasting pan and then puts the roaster on the stove to bring it to a simmer. (I don’t want to transfer a heavy turkey pan, bird and steaming hot stock from one place to another. Instead, I set the roasting pan on the oven rack, simmer the broth in a pot and then pour it into the roasting pan.)
- Roast uncovered so the hot broth fills the oven with flavorful steam. DO NOT OPEN THE OVEN DOOR WHILE COOKING. (If you do, the steam escapes. This means no basting required.)
- Cook for 15 to 18 minutes per pound, or until meat at the thigh is 165° and juices run clear.
- Remove the turkey from the pan and let set for 15 minutes before carving. This is the perfect time to make the gravy.
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Want his side recipe dishes? Panzanella recipe (Italian chopped salad with dressing-style croutons) and video, and Roasted Winter Squash
Want more? Chef Chiarello shows us the secret to making amazing turkey gravy, too.
Chef Michael Chiarello shares his secrets to making turkey gravy from drippings. This method is a quick burst way to perfect turkey gravy “from scratch” that will impress guests at your holiday table.
Want more Michael Chiarello recipes? Try his cookbooks.
Autographed Live Fire Cookbook (Used Copy)
Since Chef Ciarello passed away on October 6, 2023, this signed copy of his Live Fire cookbook is a real keepsake.
Bottega Italian Flavors Cookbook
Chiarello’s cookbook is inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega.
With more than 120 photographs that convey the Bottega experience & 100 amazing recipes designed for the home cook to have as much easy joy cooking as eating.
Easy Entertaining 50 Recipe Card Deck
From the kitchen of celebrated chef and television host Michael Chiarello, the 50 deliciously simple recipes in this deck are sure to spice up any gathering.
From crispy Sausage-Stuffed Olives to scrumptious Chocolate Paninifriends and family will be coming back for seconds, or thirds.
Michael Chiarello’s Flavored Oils and Vinegars
These 100 innovative recipes for both making and using flavored oils and vinegars capture the essence of herbs, fruits, vegetables, and spices.
Please note that this combines two classic books that you may already have: Flavored Oils and Flavored Vinegars.
