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2-Hour Turkey Recipe

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RRP: $91.68
$48.25 (You save $43.43)
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Buy: 1 - 20 lb Turkey $22.56 1 - Bertolli Extra Virgin Olive Oil $5.92 1 - Disposable Roasting Pan $5.99 1 - Aluminum Foil -80 Sq. Ft. $4.54 1 - CSB Oven Safe Thermometer $6.96 Ingredients 1 10-24 lb. Frozen Turkey (thawed) or Fresh Turkey 1-2 tbsp. Extra Virgin Olive Oil Kosher Salt Pepper Instructions Prep & Cook Time: About 2 hours Makes: 8-10 servings -Remove and discard truss that holds turkey legs together (Tip A). -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 16 x 13 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 (Tip B). -Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart at the bottom, checking 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 (Tip D). If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) 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. Turkey weight cooking time range: 10-13 lb. 50 mins to 1 1/4 hrs. 13-16 ib. 1 1/4 hrs to 1 hr 50 min. 16-19 lb. 1 1/4 hrs to 2 hrs. 20-22 lb. 1 1/2 hrs to 2 hrs. 22-24 lb. 1 1/2 hrs to 2 1/2 hrs.

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