2 hrs 25 mins
2 hrs 15 mins
CHEF GRPA's Note:
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, Amazing- now I've heard everything. 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. GOBBLE GOBBLE!!
My Private Note
Units: US | Metric
- 1Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start to reduce the risk of smoking your family out of the house. Place oven rack on lowest position in oven. Preheat oven to 475*F.
- 2Remove all giblets, neck, pop-up thermometer (if there is one) and any trussing. Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper toweling.
- 3Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on bottom of pan. First time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE.
- 4Rub entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
- 5Pull wing tips AWAY from the body, twist them and tuck them, backwards, under the bird -- up by its neck.
- 6Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond pan rim, make a foil "collar" underneath to make sure drippings flow back into pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. THAT's a NO; NO; NO;. Half-way through cooking time, turn roaster/turkey around to ensure even cooking.
- 7If any part of the turkey becomes too brown during cooking, cover it loosely with foil tent.
- 8Cooking timing chart below: (times are approximate) 10-13 lbs. = 50 minutes to 1 1/4 hours 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/4 hrs to 2 hours 19-22 lbs. = 1 1/2 hrs to 2 hours 22-24 lbs. = 1 1/2 hrs to 2 1/2 hours 25+ lbs. = 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 breast) is 160 degrees. 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*F. After resting, transfer to platter for carving. NOTE* There will likely be a LOT of juices in the cavity, drain them out before transferring the bird to a platter. Save the juices to make gravy or moisten dressing!
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Nutritional Facts for 2-Hour Turkey, Really
Serving Size: 1 (3353 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5550.6
- Calories from Fat 2639
- Total Fat 293.2 g
- Saturated Fat 78.7 g
- Cholesterol 2257.6 mg
- Sodium 4484.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 677.9 g