Fastest Roast Turkey

Name: Fastest Roast Turkey
Total time: 2 min
Ingredients: 1 12- to 18-pound turkey, thawed, with giblets and neck removed; 1 medium onion, peeled and quartered; 2 stalks celery, cleaned and roughly chopped; Fresh herbs to taste - thyme, sage, and rosemary all work well (optional); 3 tablespoons kosher salt; 1 1/2 tablespoons freshly ground black pepper; 6 tablespoons unsalted butter, softened and cut into small pats

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cooking.nytimes.com

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Total: 2 hours

Servings: 12

Author : Sam Sifton

thanksgiving turkey

Ingredients

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1 12- to 18-pound turkey, thawed, with giblets and neck removed1 medium onion, peeled and quartered2 stalks celery, cleaned and roughly choppedFresh herbs to taste - thyme, sage, and rosemary all work well (optional)3 tablespoons kosher salt1 1/2 tablespoons freshly ground black pepper6 tablespoons unsalted butter, softened and cut into small pats

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Instructions

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Step 1

Preheat oven to 450 degrees. Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone.

Step 2

Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Press down on the turkey breasts to flatten the carcass.

Step 3

Place the turkey parts in one large roasting pan. Tuck between them onion, celery pieces, and, if using, herbs, and shower with salt and pepper. Dot turkey pieces with pats of butter.

Step 4

Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.

Step 5

Start to check the temperature of the breast and the thigh meat roughly 15 minutes later, and remove them from the oven when they have reached 165 degrees. As with a whole bird, you should tent the meat with foil and allow it to rest for at least 30 minutes.