2 Hour Turkey -- Best Recipes

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Date Posted: 11/21/07 2:44:52pm
Author: CB
Subject: 2 Hour Turkey

Preparation
Remove and discard truss that holds turkey legs together. Remove giblets and neck from cavity and save for gravy. Pull or trim off and discard lumps of fat in neck and body cavity.
Rinse turkey inside and out with cool water. Pat dry with paper towels.
Place the adjustable V-shaped rack in a pan about 13 in. wide by 16 in. long and 3 in. deep (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 each drumstick to prevent burning when roasting at high heat. If any parts of the turkey (such as the wings) extend beyond pan rim, tuck a foil strip underneath to make sure drippings flow back into pan. Leave legs untied. Do not add stuffing or close body cavity.
Insert the oven-safe meat thermometer near the center of the breast through the thickest part of the breast until the tip touches bone (the coldest part of the turkey and the most accurate spot to check doneness).
Verify oven temperature and set pan on the lowest rack in a 475� oven (do not use convection heat; it causes excessive smoking). Roast according to time chart at right, checking as directed during cooking, until thermometer reaches 160�. Halfway through roasting time, rotate pan in oven to assure even cooking and browning. See Tip E. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas. If there is any excessive smoke, check to see if drips are not being caught by foil; adjust foil as needed or slide a larger, shallow-rimmed pan under the roasting pan. Very carefully, wipe drips from oven bottom with a damp kitchen towel folded around a spatula.
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. Leave oven temperature at 475�. 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.

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