2 Hour Turkey
This is a game changer,
folks.
Ingredients
o 1 (10 lb) whole turkey (if frozen, fully thawed)
o
1 -2 tablespoon extra virgin
olive oil
o
kosher salt
o
pepper
Directions
1.
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.
2.
Rinse turkey inside and out with
warm water. Pat dry with paper towels.
3.
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).
4.
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.
5.
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.
6.
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.
7.
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.
8. Continue
to check as directed during cooking, until thermometer reaches 160°. Halfway
through roasting time, rotate pan in oven to assure even cooking and browning
(Tip C). If areas on turkey breast start to get browner than you like, lay a
piece of foil over the dark areas.
9. 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 400ยบ. 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.
10. 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.
11. 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.
12. 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.
13.
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.
14.
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.
