Cooking a whole turkey can take a long time. The general rule of thumb is that a turkey needs about 13-15 minutes per pound to fully cook. That means for a 15 lb turkey, you’re looking at about 3-4 hours in the oven!
But who has that kind of time on Thanksgiving day when you’ve got a million other dishes to prepare, a house to clean, and family to entertain? Luckily, there are some simple tricks you can use to significantly cut down the cooking time for your bird Here are 5 smart ways to make your turkey cook faster this Thanksgiving
Don’t Stuff the Turkey
Cooking the stuffing inside the turkey adds a significant amount of time to the roasting process. The stuffing needs to reach a safe internal temperature of 165°F, which means the turkey itself needs to cook for even longer.
Instead, cook the stuffing (or dressing) separately in a baking dish This allows you to pull the turkey out as soon as it reaches the ideal internal temp Plus, it makes things safer by eliminating the risk of bacteria from the stuffing contaminating the turkey.
Skip the Whole Bird and Roast Just Parts
Cooking an entire 15-20 lb turkey takes forever. So consider just roasting the white and dark meat portions separately. The white meat breasts and wings will be done in about 1 hour at 350°F. The dark meat legs and thighs will take around 1.5 hours.
Roasting just parts lets you get them perfectly cooked without having to worry about the white meat drying out while the dark meat finishes You can still make a nice platter by arranging the pieces together,
Don’t Truss the Turkey
Trussing (or tying up) the turkey may give it a nice presentation, but it also slows down the cooking. Tying the legs and wings close to the body prevents hot air from circulating evenly throughout the cavity.
Cook your turkey untrussed, or spatchcock it by removing the backbone and flattening it out. This exposes more surface area to the hot oven air and reduces cooking time.
Avoid Opening the Oven
Every time you open the oven door to check on the turkey, heat escapes. This can significantly increase the cooking time. Instead, use a meat thermometer to monitor the temperature.
An instant read thermometer lets you quickly check the temp without losing heat by opening the door. Or use a leave-in probe thermometer that you can read outside the oven. This prevents all heat loss.
Spatchcock the Turkey
Spatchcocking (or butterflying) the turkey is one of the most effective ways to reduce cooking time. Removing the backbone and flattening out the bird helps it cook 30-50% faster than roasting it whole.
With the turkey flattened, the breast meat and thighs cook at the same rate. And more surface area is directly exposed to the hot oven air. A spatchcocked 10-15 lb turkey only needs about 1 hour to 1 hour 15 minutes in a 425°F oven.
So if you’re pressed for time on Thanksgiving day, skip stuffing and trussing. Cook just the parts you need or spatchcock that bird for a faster roast. With these simple tips, you can enjoy juicy, delicious turkey without spending half your day in the kitchen.
Turkey Cooking Times to Keep in Mind
Here are approximate roasting times for various turkey options:
- Whole turkey: 13-15 minutes per pound at 325°F
- Boneless turkey breast: About 1 hour at 350°F
- Turkey legs or thighs: About 1.5 hours at 350°F
- Spatchcocked turkey: About 1 hour per 10 lbs at 425°F
An instant read thermometer is essential for accurately determining when turkey parts or a spatchcocked bird are fully cooked. Aim for 165°F in the thickest part of the breast and 175° in the thighs.
And never forget to let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute for moister meat.
With these turkey cooking times as a guide, you can serve up a perfect holiday feast even when you’re crunched for time.
Bonus Tip: Cook Ahead and Reheat
If you really want to take the stress out of Thanksgiving dinner, cook your turkey 1-2 days ahead. Carve the meat and refrigerate in shallow containers.
On Thanksgiving, simply reheat portions in the oven or microwave as needed. This lets you entirely avoid last minute roasting while still enjoying deliciously moist turkey.
Just be sure to rapidly chill the cooked turkey within 2 hours and use within 3-4 days. Proper food safety is always important, even when you’re rushing!
A whole roasted turkey is a Thanksgiving tradition, but it doesn’t have to require hours in the kitchen. By spatchcocking, cooking just portions, monitoring temps closely, and avoiding opening the oven, you can cut down that roasting time considerably. With smart planning and the right techniques, you can enjoy a perfect turkey feast without the stress and hassle.
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How To Make 2-hour turkey, really.
- 1 PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is where you’ll roast it the WHOLE TIME. Because this uses a VERY HOT oven, make sure it is CLEAN before you begin. Also, put about an inch of water in the bottom of the roasting pan to keep your family from being smoke-stricken. NOTE: I smoked my house out last Thanksgiving even though my oven was clean. Adding about an inch of water (or broth) to the roaster pan can help cut down on the smoke. and keep replenishing it as needed. When I did this, the smoking stopped, and I had great drippings for gravy! Place the oven rack on the LOWEST or SECOND-TO-LOWEST position. In some ovens, the lowest spot may be too hot because it’s right above the heating elements.
- 2. Take off the giblets, the neck, the pop-up thermometer (if it has one), and any trussing, which is the plastic thing that holds the legs together. Clean the turkey INSIDE AND OUT with cool water, making sure all the water drains out of the neck and body cavities. Pat dry, inside and out, with paper towels.
- 3. Put the turkey on a V- or U-shaped wire rack in the roasting pan so it doesn’t rest on the pan’s bottom. I didn’t have a rack the first time I made this, so I just put it in my grandmother’s old blue-enamel roaster pan, and it was fine. If you dont have a rack. Make a long rope out of a long piece of aluminum foil. Place the rope in the bottom of the pan and put the turkey on top of it. Note: I strongly advise that you keep 1-2 inches of water in the bottom of your roasting pan while you cook. This will GREATLY reduce smoking (which can be brutal). I forgot to put water in the pan the first time I made this. and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
- 4. Use olive oil to cover the whole outside of the dried turkey. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
- 5. Pull the tips of the wings AWAY from the body, twist them, and tuck them under the bird backwards. up by its neck.
- 6. Cover the ends of each drumstick with a piece of aluminum foil. Make a foil “collar” under any parts of the turkey that stick out past the edge of the pan to make sure the juices flow back into the pan. Do NOT stuff the body, tie the legs together, or close the body cavity. Adding some herbs, lemon, or onion to the cavity might be fine, but don’t fill it all the way up.
- 7. Fill the pan with two inches of water.
- 8. Put them in the oven on the second-to-lowest rack.
- During the middle of the cooking time, flip the roasting pan 180 degrees to make sure uniform cooking. Do NOT flip the bird over.
- 10: It’s done when the temperature inside the thickest part of BOTH the breast and the chest is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from the oven. Approximate Cooking Timing: 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs. or a bit more depending on how humongous it is. There might be an ostrich in the oven. If you’re not sure, call the Guinness Book of Records.
- 11: Put foil over the whole thing and let it rest for 30 to 45 minutes before carving. It will keep going up until it reaches the recommended 165 degrees. After resting, transfer to a platter for carving. Note: The cavity is likely to have a lot of juices. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.
- https://youtu.be/Thx8qtu4NMo
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Ingredients For 2-hour turkey, really.
- 1 thawed, whole turkey (from 10 – 24 pounds)
- 2 Tbsp olive oil, extra virgin
- 1 to 3 tsp coarsely ground salt (Kosher or sea)
- freshly ground pepper
The Easiest and Fastest Way to Cook a Turkey for Thanksgiving | You Can Cook That | Allrecipes.com
FAQ
Can a turkey be done in 2 hours?
Does covering a turkey with foil cook it faster?
Is it better to cook a turkey at 325 or 350?
How can I Make my Turkey cook faster?
If you fall behind schedule on the big day, don’t panic (we’ve all been there) — here are five smart ways to help your turkey cook faster, so you can get it on the table in time. 1. Don’t stuff the bird. Skip cooking the stuffing in the bird.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
Can you cook a Turkey at high heat?
Cooking turkey at high heat can also help achieve crispy, savory skin. Don’t let our high-heat turkey recipe intimidate you; we walk you through every step to ensure that your end result is unmatched. Once you’ve let your turkey rest, now all that’s left to do is carve, serve and enjoy! Move oven rack to lowest position; heat oven to 450°F.
How long do you cook a 13 pound turkey?
Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. then turn the oven down to 250 °. (The USDA RECOMMENDS that you cook at a minimum of 325°F oven temp, which you can also do and the turkey cooks faster. The choice is up to you.)
How do you roast a Turkey for Thanksgiving?
The secret to roasting the perfect Thanksgiving turkey is planning: First, you’ll want to know how much turkey per person is needed to feed the family. Second, you have to get the bird in a turkey brine the day before the big feast.
How do you cook a Turkey in a crock pot?
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. Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.