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2-Hour Turkey

2-Hour Turkey

2-Hour Turkey

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I ran across this recipe a few years back from my local grocery store. I was VERY skeptical that one could actually cook an entire turkey (regardless of size) in about 2 hours and have it be edible. Well, not only does this actually work, it produces the BEST roasted turkey I've had to date. NO MORE GETTING UP AT 4 a.m. to start the holiday turkey, NO MORE BASTING. It's so incredibly fast and easy. It has become the only way I roast turkeys. Turkey...it's not JUST for holidays, anymore. The biggest turkey I made this way was 22.5 pounds. It took about 2 hours 15 minutes to cook. WOW.. The flavor is all that you would expect from a well-cooked Thanksgiving turkey, but the technique is so wonderfully different The trick is roasting it on high heat and having the turkey wide open. A great time-saver on a holiday when the stove gets a workout. If you find the oven smoking, definitely follow the tip of keeping an inch of water in the pan. The one drawback with this method is you won't have the yummy drippings for gravy as you do from a slow-roasted turkey.

Prep time:
Cook time:
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Yield: 5 Servings
Rated 4/5 based on 128 Reviews

INGREDIENTS :

1 - thawed
whole turkey (from 10 - 24 pounds)
2 tablespoon(s) olive oil
extra virgin
1 to 3 teaspoon(s) coarsely ground salt (Kosher or sea)
- freshly ground pepper
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INSTRUCTIONS :

PREHEAT OVEN TO 475 degrees F 240-250 degrees C. This is what youll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven make sure your oven is CLEAN before you start AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house.nnNOTE Even WITH a pristine oven I still smoked out my house last Thanksgiving... so a tip to cut down on the smoke issue is to add about an inch of water or broth to the roaster pan...and keep replenishing it as needed. By doing this not only was the smoking problem eliminated but I had terrific drippings for gravynnPlace oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since its directly above the heating elements. emove all giblets neck pop-up thermometer if there is one and any trussing like the plastic thing that holds the legs together. Rinse turkey THOROUGHLY inside and out with cool water letting all water drain out of neck and body cavities. Pat dry inside and out with paper towels. lace on V or U-shaped wire rack in roasting pan so that turkey doesnt rest on the bottom of the pan. The first time I made this I didnt have a rack so I just slapped it in my grandmothers old-fashioned blue-enamel roaster pan and it turned out FINE. nnIf you dont have a rack...take a long piece of aluminum foil and wad it up into a long rope then coil it in the bottom of the pan and rest your turkey on that.nnNOTE I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking which can be brutal. The first year I made this I didnt put water in the bottom of the pan...and I smoked out my house. The turkey was fabulous but the house was SO smoky. ub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large coarse grains. ull wing tips AWAY from the body twist them and tuck them backward under the bird... up by its neck. sing aluminum foil form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim make a foil collar underneath to make sure drippings flow back into the pan. Do NOT tie legs together do NOT add stuffing do NOT close body cavity. Its probably okay to put a little seasoning in the cavity herbs lemon onion but dont fill up the cavity. our 2 inches of water into the bottom of the pan. ake on the 2nd to lowest rack in the oven. alfway through cooking time turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over. ts done when the internal temp in the thickest part of BOTH the THIGH and BREAST is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done remove from the oven.nnApproximate Cooking Timingn10-13 lbs. 50 minutes to 1 1/4 hrs.n13-16 lbs. 1 1/4 hrs to 1 hour 50 minutes.n16-19 lbs. 1 1/2 hrs to 2 hrs.n19-22 lbs. 1 3/4 hrs to 2 1/4 hrs.n22-24 lbs. 2 hrs to 2 1/2 hrs.n25 lbs. 2 1/4 to 2 3/4 hrs...or a bit more depending on how humongous it is. Are you sure its not an ostrich youre roasting If not call the Guinness Book of Records. over completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. After resting transfer to a platter for carving. nnNOTE There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.
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