Safeway's Two Hour Turkey
Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs.
- Ready In:
- 2hrs 5mins
- 1 (10 lb) whole turkey (if frozen, fully thawed)
- 1 -2 tablespoon extra virgin olive oil
- kosher salt
- Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
- Rinse turkey inside and out with warm water. Pat dry with paper towels.
- Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
- Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
- Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
- Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:
- 10-13 lb. 50min to 1 1/4 hrs.
- 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
- 16-19 lb., 1 1/4 hrs to 2 hrs.
- 19-22 lb., 1 1/2 hrs to 2 hrs.
- 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
- Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
- Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
- Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
- Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
- Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
- Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
- Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.
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I have done my turkeys (18-22 pounds) this way starting the first year the recipe came out at Safeway Stores with the sale of the "V" rack. The original recipe instructed that you clean your oven first to prevent any smoking from residue in there due to the high temperature. I run the self-clean oven function a few days before Thanksgiving. I use the "V" rack since it allows hot air to circulate all around the bird, and I do not stuff the bird, which allows hot air inside it and helps it get totally done. It has always turned out great.
We have made this version of Turkey for many years. It is amazing. The turkey is amazing and moist. We don't have the V rack, so we simply put several long celery stalks under the turkey. It works just fine. I know the back skin would be crisper if the v rack were used. But each year we shake our heads and say... we should have purchased one of those...lol Cook this recipe with confidence. Oh... we always do the turkey unstuffed.