KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY
No more waiting around for hours for your turkey to cook, it will be cooked in a short time and with perfect results! this method will seal in juices to produce a juicy tender turkey, this is for unstuffed turkeys only and do not use this method for turkeys weighing over 16 pounds, cooking time is only estimated it will depend on the size of the turkey used --- a 14-pound unstuffed turkey should be cooked in 1-1/2 hours, and a 16 pound turkey should be cooked in just under 1.75 hours --- do *not* allow the water in your pan to evaporate or it will start to smoke, I advise to use your above-oven fan while cooking the turkey, and I strongly suggest to only use margarine for this since butter tends to scorch at high heat, if you are brining the turkey firstly then omit the salt --- also see my recipe #221743
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time 2h20m
Yield 1 whole turkey
Number Of Ingredients 5
Steps:
- Set oven rack to second-lowest position.
- Set oven to 450°F and preheat for about 8 minutes.
- Grease a large roasting pan and a flat rack to fit into the pan.
- Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.
- Rinse the turkey inside and out with cold water, then pat dry using paper towels.
- In a bowl mix together the melted margarine with salt until well combined.
- Slice off the hanging neck skin then tuck the wing tips under the breast.
- Using cotton butcher's string tie the legs together (do not use nylon string for this).
- Place the turkey on a flat rack breast-side down into the roasting pan.
- Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.
- Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.
- Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.
- Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan).
- Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.
- Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven).
- For 14-pound turkey start checking the thermometer at around 75 minutes.
- Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.
- When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.
- Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).
Nutrition Facts : Calories 9019, Fat 502.2, SaturatedFat 131.7, Cholesterol 3488.4, Sodium 9058.6, Carbohydrate 1, Protein 1048.6
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Nadeem nawaz
[email protected]I'm so glad I found this recipe. My turkey turned out perfectly and it was so easy to make. I will definitely be using this recipe again next year.
Daniel Montlonye
[email protected]This recipe is a great way to cook a turkey for a small gathering. The rapid roasting method produces a flavorful and juicy bird in just two hours. I would definitely recommend this recipe to others.
Rolland Bolu
[email protected]★★★★★
Tawakalit Famuyiwa
[email protected]This recipe is a winner! The turkey was cooked to perfection and the flavor was amazing. I will definitely be making this again.
Beauty Bells3207
[email protected]I've made this recipe several times and it always turns out great. The turkey is always moist and flavorful, and the skin is crispy. I highly recommend this recipe.
Mario Villarreal
[email protected]This recipe is a great option for busy cooks who don't have a lot of time to spend in the kitchen. The rapid roasting method produces a delicious and juicy turkey in just two hours. I will definitely be using this recipe again.
Ayne Ayne
[email protected]I'm not a fan of turkey, but I have to admit that this recipe produced a delicious bird. The meat was moist and flavorful, and the skin was crispy. I would definitely recommend this recipe to others.
up town girl talk di tings
[email protected]This recipe was a hit at my Thanksgiving dinner. The turkey was cooked perfectly and the flavor was amazing. I will definitely be making this again next year.
Samah Sebaay
[email protected]I was pleasantly surprised by how well this recipe turned out. The turkey was moist and flavorful, and the skin was crispy. I would definitely recommend this recipe to others.
SA Yeager
[email protected]Easy to follow recipe that resulted in a delicious turkey. The rapid roasting method was a bit intimidating at first, but it turned out great. The turkey was cooked evenly and the skin was crispy. I will definitely be using this recipe again.
Maggie Mumbi
[email protected]★★★★★
Medi Balaj
[email protected]I've tried many turkey recipes over the years, but this one is by far the best. The rapid roasting method produces a moist and flavorful turkey that is cooked to perfection. I will never cook turkey any other way again.
Ellen McGlothlin
[email protected]This recipe is a lifesaver for busy cooks like me. I was able to get a delicious and juicy turkey on the table in just two hours. My family loved it!
LawnMoeJoe
[email protected]I was skeptical about the rapid roasting method, but I'm so glad I tried it. My turkey was cooked to perfection in just two hours. It was juicy and flavorful, and the skin was crispy and golden brown. This recipe is a keeper!
Ghulam Akbar Pandrani
[email protected]Followed the recipe to a T and my turkey came out amazing. The two-hour roasting time was perfect. The meat was cooked through but still moist and the skin was crispy. Will definitely be making this again for Thanksgiving.
Timothy Lee
[email protected]I'm not a big fan of turkey, but this recipe made me a believer! The rapid roasting method resulted in a succulent and flavorful turkey that was anything but dry. Highly recommend!
Stephen Hirst
[email protected]This recipe is a game-changer! I've never been able to cook a turkey that wasn't dry and overcooked, but this method produced a moist and tender bird. Thank you for sharing!
Isjsjs Djdjdod
[email protected]Roasted a 12-pound turkey using this recipe and it turned out perfectly juicy and flavorful. The skin was crispy and golden brown. My family loved it!