{"id":1838,"date":"2012-11-20T07:45:19","date_gmt":"2012-11-20T14:45:19","guid":{"rendered":"https:\/\/www.happysimpleliving.com\/?p=1838"},"modified":"2023-04-17T20:42:02","modified_gmt":"2023-04-18T02:42:02","slug":"golden-crispy-juicy-roast-turkey-recipe","status":"publish","type":"post","link":"https:\/\/www.happysimpleliving.com\/golden-crispy-juicy-roast-turkey-recipe\/","title":{"rendered":"Golden, Crispy, Juicy Roast Turkey Recipe"},"content":{"rendered":"\n

Many years ago, food and wine expert Bill St. John and I used to appear on a Denver television show called Colorado Today<\/em>, a ‘lite’ morning news and lifestyle show. <\/p>\n\n\n\n

Every Friday morning I shared photos and design ideas about a Colorado home, but the real draw of the show was Bill St. John’s food segment. At that time he was the food editor at the Denver Post<\/em>, and one November morning he demonstrated how to massage the turkey with a butter\/flour mixture before roasting it.<\/p>\n\n\n\n

\"Crispy<\/a><\/figure>\n\n\n\n

It was a little kinky, but it was a great tip. I’ve been cooking our turkey this way ever since.<\/p>\n\n\n\n

The French call the kneaded flour and butter mixture beurre manié<\/em>, and it’s simply equal parts of flour and butter. <\/p>\n\n\n\n

Beurre manié is usually used to thicken sauces, but for this preparation the flour is reduced by half. After lovingly caressing the turkey and coating it with the mixture, you pop it in a hot oven and don’t peek for 30 minutes. This creates a little crust on the outside of the bird, which seals in all the juices. Then you lower the temperature for a nice roast.<\/p>\n\n\n\n

Here’s the recipe.<\/p>\n\n\n\n

Golden, Crispy, Juicy Roast Turkey<\/h2>\n\n\n\n

For the brine:<\/p>\n\n\n\n