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

Tired of waiting hours for your Thanksgiving turkey to cook? This guide will show you how to cook a delicious, juicy turkey in just 90 minutes using the spatchcocking method. This technique involves removing the backbone and flattening the bird, allowing for faster and more even cooking.

Here’s what you’ll need:

  • 12-14 lb. whole turkey
  • 3 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 tbsp sage
  • 2 tsp coarsely ground pepper
  • Large cutting board
  • Kitchen shears
  • Wire rack
  • Foil-lined baking sheet
  • Oven preheated to 450°F


1. Prepare the Turkey:

  • Remove the backbone: Place the turkey breast-side down on a cutting board. Using kitchen shears, cut along one side of the backbone and then the other. Remove the backbone and discard.
  • Flatten the turkey: Flip the turkey over and press down on the sternum to flatten it. You should hear a “crack.”
  • Dry the skin: Pat the turkey dry with paper towels.

2. Season the Turkey:

  • Rub the salt and herbs all over the skin, making sure to cover the whole bird.
  • Place the turkey on the wire rack over the foil-lined baking sheet.
  • Refrigerate uncovered overnight to allow the skin to dry out.

3. Cook the Turkey:

  • Remove the turkey from the refrigerator and let it come to room temperature while the oven preheats to 450°F.
  • Bake the turkey for 75-90 minutes, or until the internal temperature reaches 170-175°F in the thickest part of the thigh.
  • Let the turkey rest for 15 minutes before carving to allow the juices to redistribute.


  • For extra crispy skin: Let the turkey air dry in the refrigerator for 24 hours before cooking.
  • Use a meat thermometer to ensure the turkey is cooked through.
  • Don’t overcook the turkey, or it will become dry.
  • Let the turkey rest before carving to prevent the juices from escaping.

Additional Resources:

With this guide and a little practice, you’ll be able to cook a delicious, juicy turkey in just 90 minutes. Impress your guests and enjoy a stress-free Thanksgiving feast!

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.
  • 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


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?

I tried the spatchcock method of roasting a turkey and it cut the cooking time down to 75 minutes. Spatchcocking involves cutting out the backbone and roasting the bird flat. The turkey was delicious, beautiful, easier to carve, and not that hard to make.

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.

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