45 Minute Roast Turkey Mark Bittman
Say goodbye to hours in the kitchen with this genius '45 Minute Roast Turkey' recipe inspired by Mark Bittman. Perfect for a 10-pound turkey, this quick and flavorful method uses the spatchcocking technique to ensure even cooking and irresistibly crispy skin in a fraction of the time. Seasoned to perfection with olive oil, kosher salt, garlic powder, paprika, fresh rosemary, and thyme, this turkey is infused with bright, citrusy notes from roasted lemon halves. With only 15 minutes of prep time and a simple roasting process at 450°F, this recipe delivers juicy, tender meat and a golden, caramelized exterior, making it the ultimate centerpiece for your holiday table or any special occasion. Serve alongside your favorite sides for a meal that's as efficient as it is delicious.
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Recipe Information
Ingredients
- 10 pounds whole turkey
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 whole lemon
Instructions
Preheat your oven to 450°F (232°C) and position the oven rack in the middle.
Place the turkey on a large cutting board, breast side down. Using kitchen shears, carefully remove the backbone by cutting along both sides of it. This is called spatchcocking. Save the backbone for making stock, if desired.
Flip the turkey breast-side up and press down firmly on the breastbone until the bird flattens slightly. Tuck the wing tips under the breast.
Pat the turkey dry using paper towels, ensuring the skin is as dry as possible for maximum crispiness.
Rub the entire turkey (both sides) with olive oil. Season generously with salt, pepper, garlic powder, and paprika. Sprinkle chopped fresh rosemary and thyme evenly over the bird.
Slice the lemon in half and place the halves directly on the roasting pan. These will help add moisture and flavor as the turkey roasts.
Place the turkey, breast side up, on a wire rack set inside a large rimmed baking sheet or roasting pan.
Roast the turkey in the preheated oven for about 45 minutes or until the thickest part of the breast reaches 155°F (68°C) and the legs register 165°F (74°C). Use a meat thermometer for accuracy.
Once cooked, remove the turkey from the oven and let it rest on a cutting board for at least 10-15 minutes before carving. This allows the juices to redistribute.
Carve and serve with your favorite sides. Enjoy your perfectly roasted turkey!
Nutrition Facts
Calories |
6552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.8 g | ||
| Protein | 1090.6 g | 2181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 11064 mg | 235% | |
*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.
