How to make it

  • 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

Reviews & Comments 4

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  • midgelet 5 years ago
    I just roasted my second 16 lb turkey in less than 1 1/2 hours for a second Thanksgiving meal. Incredible, all I can say. This time it sat directly in the pan without a rack since I didn't have a rack to fit a particular roasting pan I used. I had so much extra time, esp oven baking time for other stuff while the turkey sat covered in foil for its resting time.
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  • midgelet 5 years ago
    This is just the opposite of slow roasting. Apparently high roasting seals in juices and flavors as does slow roasting does but in much less time.. I had to try this to believe how wonderful this came out. Someone asked about the stuffing presentation. My solution: place hot baked stuffing into the hot roasted turkey for traditional presentation. Normally the stuffing is always removed from the turkey cavity anyway to prevent spoilage. After trying this method which saves time and the oven clean up is no different than with a slow roasted turkey I may roast my turkey like this all the time.
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  • joe1155 5 years ago
    I've done a slow roasted turkey and a traditional roast. This sounds really very interesting.
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