2-Hour Turkey, Really.
- 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
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.