2 hour Turkey (yes, it's serious)
#1
My Mom tried these instructions for cooking her turkey last year... and it was the best turkey we have ever had.  It seems that contrary to the popular belief, speed-cooking a turkey is a much better method.  It keeps the juices inside the meat.  After we sliced up the breast meat and put it on our plates the juices literally poured out of it as we enjoyed it.  The leftovers only lasted a few days with just the three of us!  Only thing was that the wings were like jerky.

You may want to view the recipe link, because it didn't copy and paste too well. link here.

Quote:Easy and delicious turkey in an incredibly short time
4-6 days before cooking
✓ Thaw frozen turkey in the refrigerator. When
you eventually cook the turkey, it should still be
at refrigerator temperature (at room temperature
no longer than 1 hour before cooking).
1-2 days before cooking
✓ Clean your oven to prevent smoking of
burned-on grease when cooking at high heat.
DO NOT USE A CONVECTION OVEN.
30 minutes before cooking
✓ Preheat oven to 475º and use oven
thermometer to check temperature.

1. Remove and discard truss that holds turkey legs
together. See Tip A. Pull or trim off and discard
lumps of fat in neck and body cavity. Remove
giblets from cavity and save for gravy, if desired.
2. Rinse turkey inside and out with warm water.
Pat dry with paper towels. Rub turkey skin all
over generously with olive oil. Set bird breast
down and sprinkle back with salt and pepper.
3. Place the adjustable V-shaped rack in the roasting
pan (set rack sides so the bird is a minimum of
2 inches from pan bottom). Put turkey, breast
up, on rack; sprinkle breast with salt and
pepper. Fold wing tips under. See Tip B.
4. Using aluminum foil, form caps over the tips of
each drumstick. If wing tips extend beyond pan
rim, fashion a foil collar underneath to make sure
drippings fl ow back into pan. See Tip C. Leave legs
untied. Do not add stuffi ng or close body cavity.
5. Insert the oven-safe meat thermometer near
center of breast through thickest part of breast
to bone (the coldest part of the turkey and most
accurate spot to check doneness). See Tip D.
6. 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 spots. 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.
7. Remove pan from oven, set in a warm, draft-free spot,
and loosely cover pan with foil to keep it warm.
Let turkey rest 30 to 45 minutes. The resting period
will allow the internal temperature to reach 165°,
the USDA safe cooking temperature for poultry.

8. Drain juices from body cavity (often plentiful in unstuffed
birds) into roasting pan. If making gravy, spoon off and
discard fat from drippings in pan. If drippings are dry, skim
any fat from pan, then add 1 cup fat-free chicken broth;
scrape drippings free. Use in Amber Gravy as directed
(see recipe in our 6 Delicious Side Dishes brochure).
9. Cut off turkey legs at thigh joint. See Tip F. 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. Turkey juices may be clear to pink
or rosy; both are fi ne. Save juices to pour into gravy for richer
fl avor, if desired.

TURKEY WEIGHT COOKING TIME RANGE
10 - 13 lb.....................50 mins 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

Same-weight birds aren’t shaped the same; some cook much faster than others.
Start checking birds under 12 pounds at least 30 minutes before the minimum
cooking time; for larger birds, start checking after 45 minutes of cooking. When
temperature reaches 140°, check every 10 minutes until thermometer reads
160°. Meat and oven thermometers sometimes vary; if any meat looks less done
than you like after carving, return it to the oven for desired doneness.


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#2
bump


jacafamala, mayvbe you try this?
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#3
(11-14-2006, 09:25 PM)miss_fluffy Wrote: Only thing was that the wings  were like jerky.
:o
"Only thing"!!!! ...but the dark meat is the good stuff!
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#4
Oh there was plenty of dark meat left.  This was the most delicious turkey we ever had.
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#5
you gonna make it again like thisfluffy?
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#6
(11-14-2006, 09:25 PM)miss_fluffy Wrote: It keeps the juices inside the meat.  After we  sliced up the breast meat and put it on our plates the juices literally  poured out of it as we enjoyed it. 
Sounds like a horror film...

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#7
(11-20-2010, 11:11 PM)icecream Wrote: you gonna make it again like thisfluffy?
Nah, this year we're gonna let the casinos in Biloxi make thanksgiving dinner for us.
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#8
(11-21-2010, 08:20 AM)miss_fluffy Wrote:
(11-20-2010, 11:11 PM)icecream Wrote: you gonna make it again like thisfluffy?
Nah, this year we're gonna let the casinos in Biloxi make thanksgiving dinner for us.

good idea! i going to boston market!
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#9
(11-21-2010, 08:20 AM)miss_fluffy Wrote:
(11-20-2010, 11:11 PM)icecream Wrote: you gonna make it again like thisfluffy?
Nah, this year we're gonna let the casinos in Biloxi make thanksgiving dinner for us.

Good idea! I'm thinking of ordering in sushi.

If the Koreans decide to close their Japanese restaurants for the day, then I'll end up doing cornish game hens again.  I don't mess with turkey.
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#10
Heard deep fried turkey in peanut oil is incredible. 

Has anyone tried it?

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