2-Hour Turkey, Really

⏱ 145 mins 🍽 1 turkey, 1 serving(s) 🏷 One Dish Meal

This recipe challenges the traditional all-day turkey roast with a remarkably quick and effective method. By using a very hot oven, a whole thawed turkey can be cooked thoroughly in roughly two hours without the need for basting. The process involves preparing the bird, placing it on a rack, and roasting it until the breast reaches the correct internal temperature. It results in a juicy, flavourful turkey that is ideal for holidays or any occasion, freeing up hours in the kitchen.

2-Hour Turkey, Really

Ingredients

  • 1 (10 -24 lb) thawed whole turkey
  • 2 tablespoons extra virgin olive oil
  • 1 -3 teaspoon coarsely ground salt (kosher or sea)
  • fresh ground pepper

Method

  1. Ensure your oven is clean to prevent smoke, then position the rack on the lowest level and preheat the oven to 475*F.
  2. Take out all giblets, the neck, and any trussing from the turkey. Rinse the bird completely inside and out with cool water, drain well, and pat it dry with paper towels.
  3. Set the turkey on a V or U-shaped wire rack inside a roasting pan so it is elevated above the pan's base.
  4. Coat the entire exterior of the dried turkey with olive oil, then season it generously with coarse salt and fresh ground pepper.
  5. Twist the wing tips and tuck them backwards under the bird near the neck area.
  6. Cover the ends of each drumstick with aluminium foil caps. If parts of the turkey overhang the pan, place a foil collar underneath to catch drips. Do not tie the legs, add stuffing, or close the cavity. Halfway through the cooking time, rotate the pan for even browning.
  7. Should any section of the turkey brown too quickly, cover it loosely with a tent of foil.
  8. Refer to the approximate cooking times: 10-13 lbs. = 50 minutes to 1 1/4 hours, 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes, 16-19 lbs. = 1 1/4 hrs to 2 hours, 19-22 lbs. = 1 1/2 hrs to 2 hours, 22-24 lbs. = 1 1/2 hrs to 2 1/2 hours. The turkey is done when the breast's internal temperature reaches 160 degrees. Once cooked, remove it from the oven, cover entirely with foil, and let it rest for 30-45 minutes. The temperature will rise to 165*F. Before carving, drain any juices from the cavity and save them for gravy.

Nutrition (per serving)

Sodium4484000 mg

Recipe details

CategoryOne Dish Meal
AuthorCHEF GRPA