Recipe(tried): Clay Baker Roast Turkey (updated 11-13-05)

WATER-SOAKED LARGE CLAY BAKER ROAST TURKEY

For up to 14lb. turkey, or up to 16lb. with the very largest consumer clay baker. You may use the house brand grocery store bird on sale; no need here for premium, expensive labels or specially treated birds.

Follow the instructions that come with the clay baker for roasting large fowl, or in lieu of that, follow the instructions for roasting that is printed on the outer wrap of the turkey, increasing the cooking temperature by 100 degrees for a total of 425 degrees and reduce by 30 minutes the recommended time for stuffed or unstuffed bird.

Be sure to SOAK the clay baker, both halves, in CLEAR water in a clean sink or tub, for 15 minutes prior to roasting, and bear-in-mind that all cooking times are from a STONE COLD oven; do NOT pre-heat oven. Allow for cooling and carving time of 45 minutes before the table serve. ALWAYS use oven mitts!!

Place the bird in the soaked baker, stuffing the bird at this time, both mid-cavity and neck cavity, and hand-rub with a favorite marinade. I have always used an Oyster Sauce available from Asian stores. Use your own discretion here.

When finished prepping bird, place soaked lid on baker and put closed baker on lower to middle rack of COLD oven, allowing for top oven clearance. Turn on oven and set timer. If using an electric oven, get up and walk away from oven and do your other table and kitchen work until timer goes off, and NEVER open oven until then.(If using a gas oven, you must bring the temperature up in stages by thirds during the first half-hour, usually 150 degree intervals at 10 min., 20 min., and finally to 425 degrees at the first half hour). Do NOT attempt to baste or check the bird while cooking. You must have un-erring faith in this method.

When using this method, the cooking time is almost always EXACTLY correct for a fully cooked, browned bird. However, after the timer goes off, carefully remove baker and check the bird for wellness deep in the thigh-joint; if still pink, close baker again and put back in oven for 10 minutes more. Then turn off oven, remove baker, open lid and let bird cool in baker on top of stove for 25 minutes, then carefully remove bird from baker to large cutting board for carving. ALWAYS use oven mitts!!

Be aware that there WILL BE about one quart of VERY HOT pan drippings and liquid fat in the bottom of the baker; draw it out with a basting bulb or pump.

It is normal for leg skin to stick to top of baker lid. Consider it a sign of a well cooked bird.

In the past I have cooked stuffed, 12lb. birds for three hours to-the-minute, pulled the baker from the oven, opened the lid to a fully cooked and browned bird with no interruptions.

If hosting a large gathering, I cook TWO 12lb. birds rather than one large bird, adjusting the cooking time and temperature up to allow for the extra baker in the oven, usually an extra 25 degrees and 20 minutes, depending on the oven size. Here again you must check each bird after the timer goes off for deep-thigh wellness, and allow a bit more time if still pink. ALWAYS use oven mitts!!

The results from this method are superior to any other I have tried for home use. Bird is moist ALL the way through, separates from bone by easy hand pull, and carving and clean-up is easy. It all goes much faster than you described here.

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Editor's note:

Romertopf 6-1/2-Quart Clay Baker (click here for purchase info)