Thanksgiving In Nalls’
Kitchen!
7310 Beulah Street, Franconia, VA 22315
(703) 971-4068 ~ info@nallsproduce.com
2 Hour Turkey
For
roasting pans with a V-shaped rack only!
Ingredients:
1 (10 lb) whole turkey (if frozen, fully thawed)
1 -2 Tbsp extra virgin olive oil
Kosher salt
Ground black pepper
Remove and discard truss that holds turkey legs
together. Pull or trim off and discard any excess fat in neck or body cavity. Remove
giblets and neck. Rinse turkey inside
and out with warm water. Pat dry with paper towels.
Place the adjustable V-shaped rack in a 13 x 16 x
3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from
pan bottom).
Rub turkey skin generously all over with olive oil
and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings
away from body, then firmly twist them to push the wing tips under the bird.
Using aluminum foil, form caps over the tips of the
end of each drumstick. If any parts of the turkey extend beyond pan rim,
fashion a foil collar underneath to make sure drippings flow back into pan. Do
NOT tie legs together, add stuffing, or close body cavity.
Insert an oven-safe meat thermometer near the
center of the breast through thickest part until the tip touches bone, which is
most accurate spot to check doneness. Verify
oven temperature and set pan on the lowest rack in a 475° oven. Roast according
to time chart:.
10-13 lb. 50min to 1 1/4 hrs.
13-16 lb., 1 1/4 hrs to 1 hr 50
mins.
16-19 lb., 1 1/4 hrs to 2 hrs.
19-22 lb., 1 1/2 hrs to 2 hrs.
22-24 lb., 1 1/2 hrs to 2 1/2
hrs.
Continue to check during cooking, until thermometer
reaches 160° (halfway through roasting time, rotate pan in oven to assure even
cooking and browning ). If areas on turkey breast start to get browner than you
like, lay a piece of foil over the dark areas.
Remove pan from oven, set in a warm spot, and
loosely cover pan with foil to keep it warm. Rearrange oven racks to
accommodate potatoes and dressing. Decrease oven temperature to 400º. Let
turkey rest 30 to 60 minutes. The resting period will allow the internal
temperature to reach 165°, the USDA safe cooking temperature for poultry.
Drain juices from body cavity (often plentiful in
unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed
cutting board. Set aside juices for gravy.
Cut off turkey legs at thigh joint . If joint is
red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or
heat in a microwave oven for 3 to 4 minutes.
Carve the rest of the turkey. Carving juices may be
clear to pink or rosy; both are fine. Save juices to pour into gravy if
desired.
Time Saving Tip: If you have a frozen turkey, place
it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an
hour before cooking to bring it to room temperature.
Helpful Hints: If there is any smoke, check pan and
wings for drips into oven; adjust foil under wings, or slide roasting pan onto
a larger shallow rimmed pan. Wipe drips from oven bottom.
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