Uploaded November 2024 | Updated September 2026, 1 day ago
Two-hour turkey, part one: we didn’t believe Chris Kimball told us he could get a turkey in and out of the oven that fast, but he proved us wrong. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection.
See instructions and the recipe below, and stay tuned for part two! (And yes, there’s resting time. But dry brining in place of wet brining allows use to skip the overnight wet brine in a salt water vat, making it pretty painless.)
1) Skip the wet brine. Spatchcock, dry the bird’s back cavity, and sprinkle with 1 1/2 tsp kosher salt. Flip to breast side up, pat dry, and sprinkle with one tablespoon kosher salt.
2) Leave the turkey uncovered in the fridge uncovered for at least two hours and up to overnight.
3) Remove the turkey from the fridge, and let sit for an hour
4) Heat oven to 425 degrees
5) Place the turkey in a roasting pan directly on top of a bed of celery, carrots, onion, and rosemary
6) Slather generously with grapeseed or olive oil, massaging the oil onto the turkey’s skin
7) Sprinkle with black pepper
😎 Pour a cup of water into the roasting pan, around the turkey (not on top)
9) Put the turkey in the oven on the bottom rack. Set a timer for two hours, and rotate the bird halfway through roasting. Check internal temperature after 90 minutes.
10) Roast til the breast reaches at least 165 degrees F, and the legs 175. (For a 14 to 16 pound turkey.)
11) Allow the turkey to rest one hour before carving.
Get the recipe for Two-Hour Turkey here: bit.ly/3QEj8D7
Two-hour turkey, part one: we didn’t believe Chris Kimball told us he could get a turkey in and out of the oven that fast, but he proved us wrong. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection.
See instructions and the recipe below, and stay tuned for part two! (And yes, there’s resting time. But dry brining in place of wet brining allows use to skip the overnight wet brine in a salt water vat, making it pretty painless.)
1) Skip the wet brine. Spatchcock, dry the bird’s back cavity, and sprinkle with 1 1/2 tsp kosher salt. Flip to breast side up, pat dry, and sprinkle with one tablespoon kosher salt.
2) Leave the turkey uncovered in the fridge uncovered for at least two hours and up to overnight.
3) Remove the turkey from the fridge, and let sit for an hour
4) Heat oven to 425 degrees
5) Place the turkey in a roasting pan directly on top of a bed of celery, carrots, onion, and rosemary
6) Slather generously with grapeseed or olive oil, massaging the oil onto the turkey’s skin
7) Sprinkle with black pepper
😎 Pour a cup of water into the roasting pan, around the turkey (not on top)
9) Put the turkey in the oven on the bottom rack. Set a timer for two hours, and rotate the bird halfway through roasting. Check internal temperature after 90 minutes.
10) Roast til the breast reaches at least 165 degrees F, and the legs 175. (For a 14 to 16 pound turkey.)
11) Allow the turkey to rest one hour before carving.
Get the recipe for Two-Hour Turkey here: bit.ly/3QEj8D7
