Wolfgang Puck’s Roast Turkey
By Wolfgang Puck
Wolfgang Puck’s Roast Turkey
By Wolfgang Puck
Yield/Serves:
Makes 10 to 12 servings
- 1 (12 to 14 lb.) free range turkey, brined
- Kosher salt
- Freshly ground black pepper
- 1 cup extra virgin olive oil
- 4 sprigs rosemary
Ultra-fast, foolproof and a one-of-a-kind innovation more than two years in the making, the Wolfgang Puck Presure Oven combines the functionality of a conventional oven with the speed and succulent results of a pressure cooker. Flavor Infusion Technology™ cooks poultry, meats and more up to 70% faster, delivering tender, juicy turkey with a deliciously crisp exterior. Make a perfect, moist turkey infused with delicious flavors in under an hour!
Consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set it to ROAST.
Remove the neck and giblets from turkey’s cavity, reserving for stock or gravy. Rinse the turkey inside and out under cold running water and pat dry with paper towels. Trim off tail and visible skin and fat from vent.
Season the turkey inside and out with salt and pepper. Drizzle the turkey with olive oil and rub it in all over the skin. Place the 4 sprigs of rosemary in the cavity and truss the turkey with butcher’s twine.
Transfer turkey to roasting pan and place it on the bottom shelf of the oven.
Set the timer to 50 minutes and roast until well browned on all sides. Check the internal temperature of the turkey with a meat thermometer; it should read 165°F.
Remove the turkey from the oven and loosely cover with aluminum foil. Let the turkey rest for 20 to30 minutes before slicing. Reserve the pan drippings for making gravy.
Consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set it to ROAST.
Remove the neck and giblets from turkey’s cavity, reserving for stock or gravy. Rinse the turkey inside and out under cold running water and pat dry with paper towels. Trim off tail and visible skin and fat from vent.
Season the turkey inside and out with salt and pepper. Drizzle the turkey with olive oil and rub it in all over the skin. Place the 4 sprigs of rosemary in the cavity and truss the turkey with butcher’s twine.
Transfer turkey to roasting pan and place it on the bottom shelf of the oven.
Set the timer to 50 minutes and roast until well browned on all sides. Check the internal temperature of the turkey with a meat thermometer; it should read 165°F.
Remove the turkey from the oven and loosely cover with aluminum foil. Let the turkey rest for 20 to30 minutes before slicing. Reserve the pan drippings for making gravy.