2-Hour Turkey, Really.

Torrey Moseley Recipe

By Torrey Moseley Torrey

10 Min
2 Hr

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.

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Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


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

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Collection: Thanksgiving Table
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #fast

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Jan W Neeniejan
Jul 17, 2011
This sounds so easy!!! I have a 21.5 lb bird in the freezer right now & he needs to come out...think I might cook him this way!!
Thanks for the recipe...all your recipes are great!!! ♥
Torrey Moseley Torrey
Jul 18, 2011
Thanks Jan! Let me know how it turns out!!!
Kitchen Crew JustaPinch
Oct 28, 2011
I tried this recipe and say it's Family Tested & Approved!
Oct 28, 2011 - Kitchen Crew shared a photo of this recipe. View photo
Jan W Neeniejan
Oct 28, 2011
Congratulations on the Blue Ribbon!!! this is an awesome method and it does work, as I tried it with that 21.5 lb turkey I had...so much easier than traditional way of cooking!!! ♥
Torrey Moseley Torrey
Oct 29, 2011
Wow! Thank you kitchen crew for the blue ribbon! I love cooking my turkeys this way! GOBBLE GOBBLE!! Thank you, Jan, for the comment!
Pat Duran kitchenchatter
Oct 30, 2011
Amazing- now I've heard everything. Thanks for the share.
Colleen Simmons 1Munchkin
Nov 2, 2011
Oh I am for sure doing this method for Thanksgiving!! Sure will make life easier....I'll suffer through not stuffing the bird...had planned to do my oyster stuffing for the first time outside of the bird this year tooo....so I'm more concerned about the stuffing than the bird! Many thanks for sharing!!
Denise Smith dsmithlubbock
Nov 9, 2011
I've been roasting my turkeys just like this for years. It's so good! The skin turns out crispy like bacon.
JoAnn Mac Diarmid wholelottacookin
Nov 9, 2011
Congratulations on the blue ribbon. For sure will be doing turkey this way from now on! Sure beats having the oven tied up for half the day when you need it for other things. Thank you, thank you, thank you.
Nancy J. Patrykus Finnjin
Nov 14, 2011
Just what we needed....Wonderful.
Thank you
Carmen Southall-Wamhoff yayummy
Nov 18, 2011
Will be using this for my Thanksgiving turkey, need to know can I place garlic and a onion inside of the bird while it roast.
Torrey Moseley Torrey
Nov 19, 2011
Carmen, I haven't tried putting anything inside the bird, but honestly, I wouldn't recommend it. The oven is SO hot, and the cavity is exposed, so I'm afraid the onion and garlic will most likely burn...and there is NOTHING worse than burnt garlic. It is so bitter. I would hate for you to ruin your Thanksgiving bird. But if you feel daring...you could try putting some in there...but WATCH IT LIKE A HAWK and remove it immediately if it starts to get burnt. Personally, I think the onion/garlic would overpower the delicate turkey flavor. But, it's totally up to you!