How to Cook a Turkey Faster: A Comprehensive Guide to 90-Minute Turkey Recipes

Ingredients For 2-hour turkey, really.

• 1 thawed, whole turkey (from 10 – 24 pounds)
• 2 Tbsp olive oil, extra virgin
• 1 to 3 tsp coarsely ground salt (Kosher or sea)
• freshly ground pepper

How To Make 2-hour turkey, really.

• 1 PREHEAT OVEN TO 475 degrees F (240-250 degrees C). You will roast it at this temperature for the entire duration. Since this involves using a very hot oven, make sure it’s clean before you begin, and fill the roasting pan with about 1 inch of water to lower the possibility of smoking your family out of the house. NOTE: Last Thanksgiving, I smoked out my entire house even with a brand-new oven. Therefore, adding about an inch of water (or broth) to the roasting pan is a good way to reduce the smoke problem. and keep replenishing it as needed. This solved the smoking issue and gave me delicious gravy drippings! Set oven rack to LOWEST or SECOND-TO-LOWEST position in oven. Since the lowest position is directly above the heating elements in certain ovens, it might be too hot.
• 2 Remove any trussing (such as the plastic piece that holds the legs together), giblets, neck, and pop-up thermometer (if present). Thoroughly rinse the turkey with cool water, making sure all the water drains from the body cavities and neck. Pat dry, inside and out, with paper towels.
• 3 Position on a U- or V-shaped wire rack inside the roasting pan to prevent the turkey from resting on the pan’s bottom. When I first made this, I didn’t have a rack, so I just threw it in my grandmother’s vintage roaster pan with blue enamel, and it worked perfectly. If you dont have a rack. Rest your turkey on a long piece of aluminum foil that has been wadded into a long rope and coiled in the pan’s bottom. NOTICE: DURING COOKING, I HEARTLY RECOMMEND STORING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN. This will GREATLY reduce smoking (which can be brutal). I didn’t add water to the pan’s bottom when I made this for the first time. and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
• 4 Apply olive oil all over the dried-off turkey. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
• 5 Twist and tuck the tips of the wings back under the bird, pulling them away from the body. up by its neck.
• 6 Cover each drumstick’s end with a cap made of aluminum foil. Create a foil “collar” underneath the turkey if any parts of it hang over the edge of the pan to ensure that any drippings fall back into the pan. Never stuff a body cavity, tie your legs together, or seal the opening in your body. A small amount of seasoning (herbs, lemon, onion) is probably acceptable, but don’t overfill the cavity.
• 7 Fill the pan’s bottom with two inches of water.
• 8 Bake using the oven’s second-to-lowest rack.
• 9 To ensure even cooking, rotate the roasting pan 180 degrees halfway through the cooking time. Do NOT flip the bird over.
• 10 It’s finished when the internal temperature reaches 160 degrees in the thickest area of BOTH the breast and the thigh. 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. If you’re not positive that you’re roasting an ostrich, give the Guinness Book of Records a call.
• 11 Before carving, completely cover with foil and allow to rest for 30 to 45 minutes. The internal temperature will keep rising to the advised 165 degrees. After resting, transfer to a platter for carving. NOTE: The cavity will probably contain a lot of juices. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.
• https://youtu.be/Thx8qtu4NMo
• Last Step: Don’t forget to share! Upload a photo of your completed recipe to your preferred social media platform to make all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .

Fastest Roast Turkey | Thanksgiving Recipes | The New York Times

FAQ

Can I speed up turkey cooking time?

How do you reduce the time of cooking a turkey?

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.

What is the best way to cook a Thanksgiving turkey?

Roasting is probably the most common way to cook a Thanksgiving turkey. It is the classic presentation and looks stunning on the dinner table.