Most of our recipes are based on the “foil wrapped method” of preparing and roasting a turkey.
Wrapping and cooking the entire turkey in aluminum foil requires a higher oven temperature to ensure a fully cooked turkey. Preheating the oven to 450°F actually steams the turkey in its own juices. Produces a moist bird with a light golden, non-crisp skin. Cooking time is reduced due to the higher temperatures and the steam trapped within the foil.
Single Foil Sheet Instructions:
Aluminum foil comes in two convenient sizes. The most common is a 12″ wide blade. The largest size is 18″ wide. We use the 18″ width for our turkey wrap.
Cut two 18-inch-wide pieces of heavy-duty aluminum foil that are 2 times as long as the turkey. Place a sheet on a suitable work surface larger than the sheet. Lay this second sheet on top of the first, aligning the long edges. Fold both sheets about 1/4″ wide along the entire length of the long side. Fold an additional 1/4″ to make one long seam. Be sure to fold the foil tightly with your finger or a soft wooden spoon to seal the two sheets. Fold that 1/4″ seam in half, lengthwise to make a liquid-tight seam. Open the two sheets up like butterfly wings. You now have a very large sheet of aluminum foil with a seam at the bottom. center line.
Spray a vegetable cooking oil, such as PAM®, along the center seam and about a hand’s width on each side where the foil will touch the turkey.
Wear:
Place a turkey string lifter along the center line. Place the turkey lengthwise in the middle of the single blade blade on top of the String Lift, chest up. Bring foil sides up and fold over turkey. Fold the ends closed and overlap the turkey. (Optional before cooking) Insert a meat thermometer through the foil into the thickest part of the brisket.
Place the foil-wrapped turkey in a shallow roasting pan and place the pan in a preheated 450°F oven. oven.
A 14 pound stuffed turkey will take less than 3 hours to fully cook using this method.
To brown the turkey: open the foil during the last 20-30 minutes of cooking.
Grill until meat thermometer inserted into inner thigh reads 165°F. Check the temperature in the thickest part of the breast and also in the wing. The temperature in all areas must be 165°F or higher.
Broth can accumulate on the aluminum foil during cooking. Reserve this tasty broth to moisten the filling or to make a sauce of giblets. Cooking time can be reduced by 30 minutes to an hour compared to a traditional broil schedule.
