45 Minute Roast Turkey
This unorthodox roasting technique solves the common Thanksgiving challenges of time and oven space. By splitting and flattening the bird, a 10-pound turkey cooks in roughly 40 minutes. The method ensures even browning as all the skin is exposed, and the positioning helps the meat cook more uniformly, keeping it moist. It is specifically designed for smaller turkeys.
Ingredients
- 1 (8 -12 lb) whole turkey
- 10 -14 garlic cloves, lightly crushed
- 3 sprigs fresh tarragon (or several pinches dried) or 3 sprigs thyme (or several pinches dried)
- 1/3 cup extra virgin olive oil
- salt & freshly ground black pepper
Method
- Set your oven to 450°F. Place the turkey breast side down on a sturdy board and remove its backbone. Flip it over and press down firmly to flatten the bird.
- Position the turkey breast side up in a roasting pan that fits it snugly. The wings should partly cover the breast area, with the legs extending outwards.
- Place the crushed garlic cloves and herb sprigs underneath the bird and into the spaces around the wings and legs. Pour the olive oil over the turkey and season generously with salt and pepper.
- Cook the turkey for 20 minutes without opening the oven. It should be browning. take it out, baste it with the juices from the pan, and put it back in.
- Lower the oven temperature to 400°F, or to 350°F if the skin is colouring too rapidly.
- After about 15 minutes, start checking the internal temperature. For a smaller bird, check after 10 minutes. The turkey is ready when a meat thermometer reads 155–165°F in the thickest part of the thigh.
- Allow the cooked turkey to rest briefly before you carve it. Serve it with the softened garlic and the pan drippings, either warm or at room temperature.
Nutrition (per serving)
Sodium173300 mg
Recipe details
CategoryWhole Turkey
Authorblucoat
