2 Hour Turkey Really
Say goodbye to all-day turkey roasting with this "2 Hour Turkey Really" recipe, a game-changer for busy holiday cooks! This quick and easy method delivers a perfectly roasted, golden-brown 12-pound turkey in just two hours, without sacrificing tenderness or flavor. Packed with aromatic herbs like rosemary and thyme, infused with garlic and paprika, and basted with savory pan drippings, your bird will be bursting with bold, mouthwatering flavors. Stuffed with fresh lemon and onion for added brightness, and surrounded by a medley of carrots, celery, and onion in the roasting pan, this turkey stays juicy and creates a rich base for the best gravy ever. With just 30 minutes of prep time and foolproof instructions, this recipe ensures a stress-free centerpiece for your Thanksgiving or holiday table. So, if you're looking for the perfect combination of speed and flavor, this two-hour turkey is the ultimate solution!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 8 tablespoons Unsalted butter, softened
- 2 tablespoons Salt
- 1 tablespoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 whole Lemon, halved
- 1 whole Onion, quartered
- 2 whole Carrots, chopped
- 2 whole Celery stalks, chopped
- 2 cups Chicken or turkey stock
Instructions
Preheat your oven to 450°F (232°C). Adjust the oven racks so there's enough room for your turkey in the center of the oven.
Remove the turkey from its packaging, remove the giblets (if included), and pat the entire bird dry with paper towels. Dry skin helps it crisp up during roasting.
In a small mixing bowl, combine the butter, salt, pepper, garlic powder, paprika, rosemary, and thyme to create a flavorful herb butter.
Carefully loosen the skin over the turkey breast by sliding your hands under it, being careful not to tear the skin. Spread half of the herb butter generously under the skin over the breast meat.
Rub the remaining herb butter all over the outside of the turkey, making sure to coat it evenly for a golden, flavorful crust.
Stuff the cavity of the turkey with the halved lemon, quartered onion, and a few sprigs of rosemary and thyme if desired.
Arrange the chopped carrots, celery, and onion in the bottom of a large roasting pan. Pour the chicken or turkey stock into the pan, which will help keep the turkey moist and create a flavorful base for gravy.
Place the turkey breast-side up on a roasting rack set inside the roasting pan.
Roast the turkey in the preheated oven for 45 minutes. Then reduce the oven temperature to 375°F (190°C) and continue roasting for another 75 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (74°C) and the thighs register 175°F (79°C). Use a meat thermometer to ensure accuracy.
Baste the turkey with pan drippings every 30 minutes to keep it moist and flavorful.
Once fully cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute before carving.
Slice and serve the turkey with your favorite sides and enjoy!
Nutrition Facts
Calories |
8384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4058 mg | 1353% | |
| Sodium | 19337 mg | 841% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.4 g | ||
| Protein | 1316.2 g | 2632% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 64.2 mg | 357% | |
| Potassium | 14353 mg | 305% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
