1 PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what youll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. 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! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since its directly above the heating elements.
2 Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing (like the plastic thing that holds the legs together). 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 towels.
3 Place on V or U-shaped wire rack in roasting pan, so that turkey doesnt rest on the bottom of the pan. The first time I made this I didnt have a rack, so I just slapped it in my grandmothers old-fashioned blue-enamel roaster pan and it turned out FINE. If you dont 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 didnt put water in the bottom of the pan…and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
4 Rub the 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.
5 Pull wing tips AWAY from the body, twist them and tuck them, backward, under the bird… up by its neck.
6 Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim, make a foil “collar” underneath to make sure drippings flow back into the pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. Its probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but dont fill up the cavity.
7 Pour 2 inches of water into the bottom of the pan.
8 Bake on the 2nd to lowest rack in the oven.
9 Halfway through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over.
10 Its done when the internal temp (in the 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 the oven. Approximate Cooking Timing: 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 humongous it is. Are you sure its not an ostrich youre roasting? If not, call the Guinness Book of Records.
11 Cover completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. After resting, transfer to a platter for carving. NOTE: There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.
https://youtu.be/Thx8qtu4NMo
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Fastest Roast Turkey | Thanksgiving Recipes | The New York Times
FAQ
Can I speed up turkey cooking time?
Want to ensure your bird is juicy and delicious yet speeds up the cooking time so everyone can watch the game? Foil wrapping is the answer! This technique helps speed the cooking process and locks in the turkey’s natural juices.
How do you reduce the time of cooking a turkey?
Leave the turkey on the counter and allow it to come to room temperature. Bringing the meat up to room temperature (about 70°F) will both cut down on the cooking time and ensure the fowl cooks evenly.
How do you help my turkey is cooking too fast?
The Problem: The Turkey Cooked Too Fast Then wrap it in a big towel. If you have one, put it in a large cooler that has been heated by filling it with boiling water, then emptied. The trick here is to let the turkey hold its temperature without letting it cook anymore. Keep it warm without adding heat.
How can I Make my Turkey cook faster?
If you fall behind schedule on the big day, don’t panic (we’ve all been there) — here are five smart ways to help your turkey cook faster, so you can get it on the table in time. 1. Don’t stuff the bird. Skip cooking the stuffing in the bird.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
Can you cook a Turkey at high heat?
Cooking turkey at high heat can also help achieve crispy, savory skin. Don’t let our high-heat turkey recipe intimidate you; we walk you through every step to ensure that your end result is unmatched. Once you’ve let your turkey rest, now all that’s left to do is carve, serve and enjoy! Move oven rack to lowest position; heat oven to 450°F.
How do you cook a Turkey at 450 degrees?
(Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that’s fine and you can continue on with roasting.) Preheat the oven to 450°F. Position an oven rack in the bottom third of your oven, remove any racks above it, and heat the oven to 450°F.
1 PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what youll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. 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! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since its directly above the heating elements.