Here's a letter from one of our customers. Yes, it really is this easy!
I took your advice and made our first Spanek roasted turkey yesterday. OMG, Incredible!
It was a 13lb. turkey, amazingly the market sells fresh since it is a staple in their hot deli section daily.
I rubbed the inside with a mix of lemon zest, salt, pepper, pressed fresh garlic. The outside I rubbed on some fresh lemon juice and pressed on your seasonings. Super simple. I used white wine for liquid at the bottom of the pan.
I felt adventuresome: I preheated the oven on convection roast at 400 degrees. I allowed the oven to be at that temp for 15 minutes. I put in the turkey, immediately reduced the convex temperature to 375, cooked for 10 minutes, then reduced to convection 350 and cooked another 5 min. I then switched to regular bake 350 for the remaining 2 hours. So it was a total of 2 hours and 15 min. for the best turkey ever!
(It did brown faster, so I did have to cover w/foil and punch the hole. I probably would opt to limit convection to only 10 minutes on the next attempt.)
I allowed it to sit for about an hour before carving. Carving the turkey this way was so much easier than the traditional, and the breast meat just removed perfectly!
I thought perhaps the breast might turn out a bit dry, since the thighs were cooked perfectly to temperature. Not so, the breast meat is very moist!
Overall very pleased with Summer Turkey Test! Totally looking forward to Thanksgiving now. Next year, we will have turkey at least 3-4 x during the year. Fantastic!
I'm sure you'll get a note from me during the holidays to wish you both well...and to thank you again. And I am probably going to have to send family members Spanek gifts this year for Christmas!
Donna Sue T.
Denis / Shirley/ Sean