The Two Hour Rapid Roast Turkey Recipe

How to make it

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• Specifics:
• clean oven before hand: must be clean!
• Use a fresh or frozen turkey that has come to room temperature
• Do not brine turkey
• Remove neck, giblets etc.
• Remove pop up timer or any other plastic inserts
• Rinse inside and out with cold water
• Pat dry with paper towel
• Cut off excess overhanging fat or skin on cavity etc.
• Tuck wings under bird or cover tips with foil
• Do not tie any parts together
• May place foil over drumstick tips
• Make sure body cavity is open-do not stuff or add anything in cavity!!!
• Place a flat but raised rack in a heavy duty roasting pan
• Rub turkey inside and out liberally with grape seed oil ( butter or margarine easily burns at high temps but olive oil is also better than butter or margarine in the long run )
• Season with salt and pepper inside and out or use your favorite seasonings
• Place turkey on rack in pan making sure no part of turkey touches sides of pan
• Preheat oven to 475F ( yes )
• Use of a vent fan or overhead fan is a good idea because you kitchen may get a bit smokey when turkey is roasting
• Place turkey pan on LOWEST OVEN shelf
• Roast until breast temperature is 160F, testing after the first hour
• If browning too fast, place foil tent over turkey
• Rotate pan, halfway during roasting
• When desired temperature reached:
• Remove turkey pan from oven
• Carefully tilt turkey to remove any liquids from inside cavity
• Place turkey on serving platter- do this carefully with another person to help
• Cover turkey completely with foil
• Let rest 35 to 45 minutes
• This will make slicing easier, juices settle and temperature to reach 175F
• Slice and serve this well browned ultra moist bird!
• Note: I got over two cups of fluid drippings in the pan.
• One can use drippings for gravy if desired ( I used the neck and all the parts to make a gravy while the turkey was roasting )
• I expected a mess in the oven to clean up and was surprised it cleaned up fine although the oven was lightly coated
• Final note: an alternate roasting method was to make sure 2 cups of liquid was in the roasting pan at all times. This reduced splattering and helped moisturized the bird. To me, I didn't want any steam
• However the above method was the one I chose and it was wonderful with well browned skin and juicy meat white as well as dark.
• Rapid Roasting Chart Time Table: approximate, rely on an instant read thermometer
• Best to test after first hour and then close to approx. finish time for the weight of the turkey
• 10-13 lbs, 50 mins to 1 1/4 hours
• 13-16 lbs- 1 1/4 hrs to 1 hour and 50 minutes
• 19-22 lbs- 1 3/4 to 2 1/4 hrs
• 22-24 lbs- 1 3/4 hr to 2 1/2 hours