Forty-Five–Minute Roast Turkey

This unique and efficient method of roasting turkey offers a quick and flavorful way to prepare a Thanksgiving centerpiece. With time and oven space often limited on the holiday, this unorthodox approach to roasting a turkey at high heat ensures that a 10-pound bird can be ready in just about 40 minutes. The result is a beautifully browned and evenly cooked turkey that remains moist and succulent throughout. While this technique works wonders for relatively small turkeys, it’s perfect for those seeking a time-saving and delicious turkey-roasting method.

MAKES: At least 10 servings

TOTAL TIME: 45 minutes

INGREDIENTS:

• One 8- to 12-pound turkey
• 10 or more garlic cloves, lightly crushed
• Several sprigs of fresh tarragon or thyme or several pinches of dried herbs
• 1/3 cup extra virgin olive oil or melted butter
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Heat the oven to 450°F.
2. Place the turkey breast side down on a stable cutting board, and carefully cut out the backbone.
3. Turn the turkey over and press down on it to flatten it.
4. Place the turkey breast side up in a roasting pan, making sure the wings partially cover the breasts and the legs protrude a bit.
5. Tuck the crushed garlic and herbs under the bird and into the nooks of the wings and legs.
6. Drizzle the turkey with the olive oil or melted butter, and generously sprinkle with salt and pepper.
7. Roast the turkey for 20 minutes without disturbing it.
8. After 20 minutes, check the bird’s browning and remove it from the oven to baste it with the pan juices. Then, return it to the oven.
9. Reduce the oven heat to 400°F (or 350°F if the turkey is browning very quickly).
10. Begin checking the turkey’s temperature after about 15 minutes (or 10 minutes if it’s a smaller bird). It’s done when the thigh meat measures 155–165°F on an instant-read meat thermometer.
11. Let the turkey rest for a few minutes before carving.
12. Serve the turkey with the garlic cloves and pan juices or prepare turkey gravy for a flavorful accompaniment.
13. Alternatively, the turkey can be served at room temperature.

TIPS:

• To ensure the turkey is cooked to perfection, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, making sure not to touch the bone. The turkey is ready when it reaches 155–165°F (68–74°C).
• If you’re planning to serve the turkey for a special occasion like Thanksgiving, consider prepping the turkey in advance. You can cut out the backbone, flatten the bird, and season it with garlic, herbs, olive oil, salt, and pepper the night before. This will save time on the day of cooking.
• Keep an eye on the turkey’s browning during roasting. If it starts to brown too quickly, you can reduce the oven temperature to prevent over-browning. This will help ensure even cooking and a beautifully golden finish.
• Allow the turkey to rest for at least 15 minutes after removing it from the oven. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful bird.
• The garlic cloves and pan juices from roasting are delicious and can be used to enhance the flavor of the turkey even further. Consider serving the turkey with the pan juices or using them to prepare a delectable turkey gravy.
• While this method is designed for smaller turkeys (8 to 12 pounds), you can adapt it for larger birds. Just adjust the cooking time and monitor the internal temperature accordingly. For larger turkeys, it’s best to use a lower oven temperature and a longer cooking time.
• If you’re preparing the turkey in advance or have leftovers, serving the turkey at room temperature can be a delightful option. It allows the flavors to meld and makes for an appealing cold-cut dish.
• To complete your Thanksgiving or holiday meal, serve the roasted turkey with a variety of delicious side dishes. Classic accompaniments like stuffing, cranberry sauce, mashed potatoes, roasted vegetables, and gravy complement the turkey perfectly.
• Ensure proper food safety by handling the turkey with care. Thoroughly wash your hands and utensils after handling raw poultry, and avoid cross-contamination by using separate cutting boards and knives for raw meat and other ingredients.