Prep 20 mins
Cook 2 hrs
No more waiting around for hours for your turkey to cook, it will be cooked in a short time and with perfect results! this method will seal in juices to produce a juicy tender turkey, this is for unstuffed turkeys only and do not use this method for turkeys weighing over 16 pounds, cooking time is only estimated it will depend on the size of the turkey used --- a 14-pound unstuffed turkey should be cooked in 1-1/2 hours, and a 16 pound turkey should be cooked in just under 1.75 hours --- do *not* allow the water in your pan to evaporate or it will start to smoke, I advise to use your above-oven fan while cooking the turkey, and I strongly suggest to only use margarine for this since butter tends to scorch at high heat, if you are brining the turkey firstly then omit the salt --- also see my Kittencal's Best Blasted Rapid-Roast Whole Chicken
- 1 whole turkey (14-16 pounds)
- 1⁄2 cup melted margarine
- 2 teaspoons white salt
- fresh ground black pepper (lots of black pepper)
- 2 cups water (to cover the bottom of pan, more if needed while cooking)
- Set oven rack to second-lowest position.
- Set oven to 450°F and preheat for about 8 minutes.
- Grease a large roasting pan and a flat rack to fit into the pan.
- Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.
- Rinse the turkey inside and out with cold water, then pat dry using paper towels.
- In a bowl mix together the melted margarine with salt until well combined.
- Slice off the hanging neck skin then tuck the wing tips under the breast.
- Using cotton butcher's string tie the legs together (do not use nylon string for this).
- Place the turkey on a flat rack breast-side down into the roasting pan.
- Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.
- Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.
- Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.
- Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan).
- Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.
- Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven).
- For 14-pound turkey start checking the thermometer at around 75 minutes.
- Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.
- When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.
- Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).
Fabulous!!! I used this recipe for my Christmas dinner, I couldn't belive how fast it was finished. I actually left myself an extra hour, just in case it wasn't up to temp in the 1.5 hours. But it was finished on time so I left it under the foil a little longer than 30 mins. I also read the directions wrong and cooked the turkey breast side down, which turned out to be a happy mistake because the breast was so tender. I will use this recipe from now on, and I will also cook it breast side down. So good :)
Any recipe with the name Kittencal in it...you KNOW it has got to be GOOD! I had an 18 lb turkey. I followed the recipe almost to a "T" but because I had a bigger bird I had to make some adjustments. So, I baked as directed for the first hour and 15 minutes. Then I took the bird out and flipped it upside-down and put it back in for an hour and 15 minutes. When I took it out I flipped it back over (have to add: it was beautifully browned all over!) and stuck my digi meat thermometer in it while I got everything else prepared. When I was ready to carve the bird, the deepest part of the breast was 160 degrees F EXACTLY! LOL Perfect. The breast meat was tender and juicy. It was cooked all the way through. The skin was perfectly browned and crispy! And it was so nice to have turkey without cooking for 4 hours or more! Thanks for another winner, Kittencal!
We actually used to use this method at a fine-dining facility that I used to work at- if you're not fond of margarine, try using grapeseed oil in its place, as it has a very high smoking point. This method can also be used for very large beef roasts, pork roasts, etc. Had almost forgotten about this- thanks for the reminder, Kittencal! ;)