Viking QSC200SS Cookbook - Page 20

Poultry C4 Big Bird Roasting a turkey for a holiday on your C4 is a great way to free up oven space! The resulting bird is so good you'll want to serve turkey for more occasions than just "turkey" day. Extra gear A large V-Rack with Drip Pan can be used to help cook your turkey over indirect heat and also to catch juices and hold aromatic vegetables for gravy making. 1 14 to16-pound whole fresh or frozen self-basting turkey, defrosted completely if frozen 1 onion, coarsely chopped 1 large carrot, coarsely chopped 1 rib celery, coarsely chopped 1 teaspoon dried thyme Butter Sea or kosher salt and freshly ground black pepper Preheat C4 to 400ºF While C4 heats, line the V-rack (if using) with foil and poke holes in the foil. Combine chopped vegetables and thyme in a bowl. Remove giblets from inside turkey if provided. Rub turkey with butter and sprinkle with the sea salt and freshly ground black pepper. Place breast-side down on the V-rack and place the V-rack in a drip pan or roasting pan. Rub back of turkey with butter and sprinkle with the salt and pepper. Place half of the chopped vegetable mixture into the cavity of the turkey and scatter the remaining vegetables around the bottom of the drip pan or roaster. When C4 is up to temperature, open the dome, return the rack to the C4 and place the roasting pan with the V-rack and turkey on the rack. Close the dome and close the top and bottom dampers half way. Roast for 1 hour. Remove roaster from C4 and place on stable surface. Close dome and close top and bottom dampers to three-quarters closed, decreasing temperature to 300-325ºF. Carefully turn turkey breast-side up using oven mitts or clean kitchen towels. Open dome and return to C4. Close dome and continue cooking until leg pulls easily away from the body or internal temperature at the thickest part of the breast measures 170ºF on an instantread or digital meat thermometer. Transfer turkey to a cutting board and set aside for 30 to 40 minutes before carving. Makes 12 to 14 servings Notes: 20