2 Hour Turkey Really Food

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TWO-HOUR TURKEY AND GRAVY



Two-Hour Turkey and Gravy image

Provided by Nathalie Dupree

Categories     Milk/Cream     Onion     turkey     Roast     Thanksgiving     Rosemary     Fall

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1 onion, halved or quarter
2 to 3 garlic cloves
3 to 4 rosemary sprigs (optional)
1 (12- to 14-pound) turkey
1/4 pound (1 stick) butter, melted, or vegetable oil (optional)
1 quart turkey broth or canned chicken broth
1/2 cup flour
1 cup cream (optional)
Salt
Freshly ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
  • The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
  • If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
  • While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

2-HOUR TURKEY, REALLY



2-Hour Turkey, Really image

I ran across this recipe a few years back from my local grocery store. I was VERY skeptical that one could actually cook an entire turkey (regardless of size) in about 2 hours and have it be edible. Well, not only does this actually work, it produces the BEST roasted turkey I've had to date. NO MORE GETTING UP AT 4 a.m. to start the holiday turkey, Amazing- now I've heard everything. NO MORE BASTING. It's so incredibly fast and easy. It has become the only way I roast turkeys. Turkey...it's not JUST for holidays, anymore. The biggest turkey I made this way was 22.5 pounds. It took about 2 hours 15 minutes to cook. WOW. GOBBLE GOBBLE!!

Provided by CHEF GRPA

Categories     One Dish Meal

Time 2h25m

Yield 1 turkey, 1 serving(s)

Number Of Ingredients 4

1 (10 -24 lb) thawed whole turkey
2 tablespoons extra virgin olive oil
1 -3 teaspoon coarsely ground salt (kosher or sea)
fresh ground pepper

Steps:

  • Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start to reduce the risk of smoking your family out of the house. Place oven rack on lowest position in oven. Preheat oven to 475*F.
  • Remove all giblets, neck, pop-up thermometer (if there is one) and any trussing. Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper toweling.
  • Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on bottom of pan. First time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE.
  • Rub entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
  • Pull wing tips AWAY from the body, twist them and tuck them, backwards, under the bird -- up by its neck.
  • Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond pan rim, make a foil "collar" underneath to make sure drippings flow back into pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. THAT's a NO; NO; NO;. Half-way through cooking time, turn roaster/turkey around to ensure even cooking.
  • If any part of the turkey becomes too brown during cooking, cover it loosely with foil tent.
  • Cooking timing chart below: (times are approximate) 10-13 lbs. = 50 minutes to 1 1/4 hours 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/4 hrs to 2 hours 19-22 lbs. = 1 1/2 hrs to 2 hours 22-24 lbs. = 1 1/2 hrs to 2 1/2 hours 25+ lbs. = Are you sure it's not an ostrich you're roasting? If not, call Guinness Book of Records. It's done when internal temp (in breast) is 160 degrees. When done, remove from oven. Cover completely with foil, and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165*F. After resting, transfer to platter for carving. NOTE* There will likely be a LOT of juices in the cavity, drain them out before transferring the bird to a platter. Save the juices to make gravy or moisten dressing!

Nutrition Facts : Calories 5550.7, Fat 293.3, SaturatedFat 78.8, Cholesterol 2257.6, Sodium 4484, Protein 677.9

2 HOUR TURKEY



2 Hour Turkey image

Trust me. It really works! This method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) I'm posting this because my mom and sisters have done this for years but this is my first time hosting Thanksgiving (yikes) and I don't want to loose the recipe before I use it.

Provided by Keolani

Categories     Poultry

Time 2h20m

Yield 1 turkey

Number Of Ingredients 4

1 (12 lb) turkey
salt and pepper, to taste
1/4-3/4 cup vegetable oil, to coat
paprika

Steps:

  • Cut off skin at the neck.
  • Cut off wing and second joint.
  • Remove giblets.
  • (It's probably a good idea to cook the wings and giblets to make stock since most of the juice will stay in your turkey rather than making a lot of pan drippings).
  • Clean turkey and pat dry.
  • Salt and pepper inside and out.
  • Coat all over with oil, rubbing in a little to make sure you have a good coating.
  • Sprinkle generously with paprika.
  • Place turkey on its side in a large roaster.
  • Roast in a 400 degree oven for 2-3 hours.
  • 3/4 of the way through the cooking time, turn turkey to the other side.
  • It is very important that you DO NOT PIERCE THE SKIN.
  • Just a hint: To ensure you don't pierce the skin and let out all the juice you might want to use a couple old (clean) oven mitts and just pick up the bird to flip it.

SAFEWAY'S TWO HOUR TURKEY



Safeway's Two Hour Turkey image

Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs.

Provided by CHRISSYG

Categories     Whole Turkey

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (10 lb) whole turkey (if frozen, fully thawed)
1 -2 tablespoon extra virgin olive oil
kosher salt
pepper

Steps:

  • Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
  • Rinse turkey inside and out with warm water. Pat dry with paper towels.
  • Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
  • Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
  • Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
  • Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
  • Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
  • 10-13 lb. 50min to 1 1/4 hrs.
  • 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
  • 16-19 lb., 1 1/4 hrs to 2 hrs.
  • 19-22 lb., 1 1/2 hrs to 2 hrs.
  • 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
  • Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
  • Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
  • Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
  • Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
  • Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
  • Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
  • Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.

PERFECT TURKEY



Perfect Turkey image

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Provided by Shelly White

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 17h

Yield 24

Number Of Ingredients 9

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Steps:

  • Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  • Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  • Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

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