Tastebuds Catering’s 20-Pound Roast Turkey in 2 Hours
2 cups all-purpose flour
4 ounces granulated garlic
4 ounces paprika (note: an earlier version of this recipe omitted the paprika)
6 ounces kosher salt
Vegetable oil spray
Thaw turkey in refrigerator for 2 to 3 days. Remove gizzards and neck from turkey and rinse inside and out with cool water. Dry thoroughly with paper towels. Heat oven to 475 degrees. Whisk together in a bowl the flour, garlic, paprika and salt. Coat the bottom of a roasting pan large enough to hold the turkey comfortably with vegetable oil spray.
Rub the dried turkey with the flour mixture evenly and thoroughly on the outside only, making sure to lift and rub areas under the wings and drumsticks.
Place turkey in pan and add 4 cups of water to the pan — pour around the sides, not over the turkey. The water should be about an inch deep.
Place turkey in oven, uncovered.
Roast 30 minutes and add 1 more cup of warm water, this time pouring over the entire turkey to moisten. Return to oven.
Roast 20 minutes more and remove turkey from oven. Baste with natural juices from the bottom of the pan using a ladle. Return to oven.
Roast an additional 20 minutes and again baste turkey with natural juices from the bottom of the pan. At this point the ends of the turkey wings and drumsticks may start to turn darker. If so, wrap tips of the wings and exposed bone part of the drum sticks with aluminum foil. Return to oven.
Remove turkey from oven. Remove to a cutting board or to another greased roasting pan. Pour the drippings into a separate saucepan to be used for basting and to make a natural gravy. If you want to stuff the turkey now is the time. Use the extra skin to cover the opening. Baste the turkey with the drippings. Check the temperature with a thermometer placed in the deepest area, half way into the breast. It should read between 100 and 110 degrees at this point.
Lower oven temperature to 400 degrees. Return turkey to oven and check on the turkey every 10 to 15 minutes, basting and reading the temperature. When temperature reaches 155 to 160, it is done. Allow to stand before carving. Makes 20 servings.
Per serving: 328 calorie (26 percent calories from fat), 9 g fat (2.7 g saturated, 0 monounsaturated), 135 mg cholesterol, 52 g protein, 6.6 g carbohydrate, 0.2 g fiber, 772 mg sodium.