Moist and Delicious 2 Hour Turkey!
Moist and Delicious 2 Hour Turkey
1 turkey (10-24 pounds), thawed
2 tablespoons olive oil
salt and pepper
1 can chicken broth
1. A day before you plan to cook your turkey, make sure your turkey is completely thawed and that your oven is clean. Grease spills in the oven will cause excessive smoking at the high temperature you will use.
2. Preheat oven to 425 degrees. Remove and throw away the truss that holds the turkey's legs together. Pull giblets and neck from inside the bird and set aside for gravy if desired. Trim any lumps of fat from around the neck opening.
3. Set the turkey, breast side up, on top of a roasting rack in a deep roasting pan, making sure it is at least 2 inches off he bottom of the pan. Pull wings away from the body and twist to tuck the tips under the bird. Cover the ends of the drumsticks with foil caps to prevent from burning in the high heat.
4. Rub the turkey all over with olive oil and season generously with salt and pepper. Pour the can of chicken broth into the bottom of the roasting pan. (This prevents the drippings from burning at the high heat and makes for a delicious gravy when you're done!)
5. Roast the turkey for the suggested time listed below according to the weight of your turkey, rotating halfway through, until a meat thermometer reaches 160 degrees when inserted near the bone in the thickest of the breast.
6. When the turkey is done, remove from the oven, cover pan with foil, and allow to rest for 30-60 minutes to reach an internal temperature of 165 degrees. (This is a good time to warm/bake all your side dishes in the preheated oven, while the turkey is resting!)
7. After the turkey has rested, the juices with have redistributed, keeping it juicy and delicious! Using carving forks, lift the turkey out of the roasting pan, tipping it slightly to allow the juices inside the cavity to pour back into the pan. Move the turkey to a serving platter and cover again to keep warm while you make the gravy, or have some one else start to carve it while the gravy cooks down.
8. When carving the turkey, return thighs to the oven for another 3-5 minutes if joints are red or pink. Juice may be clear or pink, but meat should be white or brown, not pink.
9. If making gravy, follow this recipe for Homemade Gravy.
Turkey Roasting Time Table
10-13 pounds: cook 50 minutes to 1 hour and 15 minutes
13-16 pounds: 1 hour and 15 minutes to 1 hour and 50 minutes
16-19 pounds: 1 hour and 15 minutes to 2 hours
19-22 pounds: 1 hour and 30 minutes to 2 hours
22-24 pounds: 1 hour and 30 minutes to 2 hours and 30 minutes
*Same weight turkeys aren't shaped the same, so some cook quicker than others. Check birds under 12 pounds at least 30 minutes before the minimum cooking time and check larger birds after about 45 minutes of cooking. When internal temperature reaches 140 degrees, check every 10 minutes until it reaches160 degrees to prevent it from getting dried out. If any meat looks less done than it should after carving, just return it to the oven for a few minutes.*