Kittencal's Blasted Rapid Roast 2-Hour Whole Turkey Recipe

"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. See my Kittencal's Best Blasted Rapid-Roast Whole Chicken recipe on this site"

Original is 10-12 servings

Metric US

I've Tried It

Ingredients

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14 to 16 pounds whole turkey
1/2 cup margarine, melted
2 teaspoons salt

Fresh ground black pepper (lots of black pepper)
2 cups water (or chicken broth to cover the bottom of pan, more if needed while cooking)

Nutritional

Serving Size: 1 (695 g)
Calories 792.3
Total Fat - 21.4 g
Saturated Fat - 4.5 g
Cholesterol - 426.8 mg
Sodium - 1288.2 mg
Total Carbohydrate - 0.1 g
Dietary Fiber - 0 g
Sugars - 0.4 g
Protein - 143.8 g
Calcium - 72.7 mg
Iron - 5.5 mg
Vitamin C - 0 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 450°F and preheat for about 8 minutes. Grease a large roasting pan and a flat rack to fit into the pan.

Step 2

Pour about 2 cups water or broth into the pan or enough to cover the bottom of the pan generously (you may need more than 2 cups).

Step 3

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.

Step 4

Using cotton butcher's string tie the legs together (do not use nylon string for this).

Step 5

Place the turkey on a greased rack breast-side down into the roasting pan.

Step 6

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.

Step 7

Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.

Step 8

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).

Step 9

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.

Step 10

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).

SaleenaCooks

The meat was tender and dripping with juice, literally! It sure tasted good to us. My husband told me he hasn't had turkey this moist and delicious ever! I made Sausage Stuffing Bites that I got the recipe here for, and we had mashed potatoes and glazed carrots with rolls and butter to top off this delicious turkey! Why take 3-4 hours cooking a turkey when you can make one this good in half the time?

FunTimeCooking

I tried your roasted turkey for Thanksgiving and it was so fabulous that I just had to try this one too for Christmas! My turkey was done in no time and it seemed I just put it in the oven and then it was done. The meat was super tender and so flippin delicious. I love both of the recipes and will use them whenever I make turkey from now on. I won't be searching any further for the perfect way to make turkey. I found them right here! Thanks Kittencal!

KitchenWhichWay

Just follow the directions for a succulent, moist, tender turkey every time!

MyCookiesCrumble

This worked so good that I will make my turkey this way from now on. Saves on electricity which I like too! Golden skin with delicious moist turkey. It turned out great!

Beth

I was a little nervous about cooking my turkey on such a high temperature, but it worked and it worked well! I had a 15 pound turkey and it took about 90 minutes to get to temperature. I let it sit in the pan for 30 minutes then sliced and it was juicy and fork tender. I used what was left in the pan to make gravy and added some salt free chicken granules for added flavor. The gravy was excellent too!