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Speed Roasted Turkey

We just dropped off 17 Thanksgiving Pies to the Mustard Seed, and are preparing for Thanksgiving Dinner. In anticipation of the evening we thought we would repost one of the original Calgary Foodies posts – Speed Roasted Turkey. Enjoy!

Well things have been pretty crazy in the mortgage world over the past couple weeks.  With fixed interest rates going up both Nolan and I have been busy keeping up with our business’ and subsequently we have not had a new post on Calgary Foodies.  Our sincerest apologies for this and we appreciate your understanding.  That being said this post is about our Easter dinner of speed roasted turkey with all the fixings.  I will NEVER again put my turkey in at 10am for a 4 o’clock dinner.  This is a fast, efficient and ridiculously delicious way to make a turkey in less than half the time and a bonus, you end up with a juicy, perfectly roasted turkey each time.  No dried out breast meat with this recipe, the juices are locked in!  Honestly it is one of my favorite recipes and I am so excited to share it with you!

A couple years ago, I was having guests for  dinner and decided last minute on turkey.  Having purchased a frozen turkey the night before it wasn’t thawed by the time I went to put it in the oven in the morning.  Having always done a turkey at a low temperature for nearly an entire afternoon I  panicked!   I immediately went to my computer and started Googling.  I typed in various variations of “quick turkey”, “cook a turkey quickly”  and “speed cooking turkey”.  The last search brought me to a page about Speed Roasting Turkeys. Hallelujah dinner would be saved!!!  I had a 15 pound turkey and this page called for a 2 hour cooking time at 500 degrees.  I had nothing to lose so I started following the directions, best receipe I ever found on the internet, try it and you will see why!

The following is the Coles Notes version of how to do the Speed Roasted Turkey. I have never done the salt soak that they mention in the article, so it makes for even less time allotment. Here is the website link in case you would like the long version.

Speed Roasted Turkey

1. Heat oven to 500 degrees

2. Create a cushion of veggies in the roasting pan – carrots, onions and celery

3. Rinse and dry the turkey

4. Season with salt and pepper inside and out. Put chopped garlic and paprika inside the bird if desired.

5. Rub the turkey with olive oil or butter

6. Place the bird in the pan breast up on top of the veggies.

7. Do not add water or cover the bird, if it starts to brown to quickly you can cover with foil (I have never had to do this)

8. Place in the oven with the legs facing the back.

9. Use a meat thermometer to determine doneness. (I use the Williams Sonoma digital meat thermometer and it is awesome. It has a digital voice that lets you know the remaining cooking time and even reminds you to baste!)

10. Remove from oven and let rest for 20 mins. Carve and serve.

Average Roasting Times

•9 lbs.: 1 hour 14 minutes hours to 1 hour 45 minutes

•12 lbs.: 1 hour 20 minutes to 1 hour 50 minutes

•15 lbs.: 2 hours to 2 hours 30 minutes

•20 lbs.: 3 hours to 3 hours 30 minutes

Imagine having the ability to cook a turkey in under 2 hours! It makes me wonder why I don’t do turkey more often, it’s definitely among my favorite meals and with the Speed Roasting option it makes it so easy!

Because you are cooking the bird at a high temperature you don’t have the option to stuff it, so you have to do stuffing outside of the bird. I will share the absolute BEST stuffing recipe with you in a future post. It’s Chirizo Apple and Sage Stuffing and it is so great. Stay tuned for that recipe!

Happy Eating!

Jen

One comment

  1. Definitely love this recipe, I’ll have to give it a go soon. I was going to say though that cooking turkeys, chickens, duck, etc in a clay pot is fast too and tends to lead to a rocking juicy and taste meal.

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