2-Hour Turkey, Really.
|1||thawed, whole turkey (from 10 - 24 pounds)|
|2 Tbsp||olive oil, extra virgin|
|1 to 3 tsp||coarsely ground salt (kosher or sea)|
|freshly ground pepper|
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.
(See Torrey's Original Version of Recipe)
The flavor is all that you would expect from a well-cooked Thanksgiving turkey, but the technique is so wonderfully different! The Crew and I cooked a 14 lb turkey in 1 hr 15 min.
NOTE*- 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 gravy!
Hopefully this will eliminate the smoking issue!!
If you don't 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.
NOTE** 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 didn't put water in the bottom of the pan...and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
10-13 lbs. = 50 minutes to 1 1/4 hrs.
13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes.
16-19 lbs. = 1 1/2 hrs to 2 hrs.
19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs.
22-24 lbs. = 2 hrs to 2 1/2 hrs.
25+ lbs. = 2 1/4 to 2 3/4 hrs...or a bit more depending on how humongo it is. Are you sure it's not an ostrich you're roasting? If not, call Guinness Book of Records.
It's done when internal temp (in 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 oven. Cover completely with foil, and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees.