I think most of us remember our mom getting up early on Thanksgiving morning and getting the turkey into the oven, then spending all day checking and basting the turkey. If you were lucky your turkey was still juicy when it was done cooking, but for most everyone else the turkey still ended up dry and required copious amounts of gravy to choke it down. Or perhaps you have fond memories of your uncle deep frying a turkey and just about setting the house on fire in the process.
Don’t spend hours in the kitchen, and don’t risk a house fire either. Instead, try this recipe that will give you the juiciest turkey you’ve ever had without all the fuss and in about one hour… yes, you read that right…. 1 hour!
Make sure your turkey is completely thawed before you start (see my Stress-Free Thanksgiving Guide on when to start thawing your turkey).
1 Hour Recipe for Thanksgiving Turkey
What you’ll need
- Light olive oil
- Salt and pepper
- Oven safe thermometer
- Roasting pan (I prefer one without any nonstick coating)
- Preheat oven to 475 degrees (this is NOT a typo)
- Place turkey in a roasting pan with rack breast side up.
- Bend wings up and back so they are pinned behind the bird.
- Leave legs open and do not place anything inside of the bird except for salt and pepper to taste. Normally turkeys will come with a metal wire holding the legs close to the body of the bird. Make sure you take this wire out of the bird.
- Wrap the ends of the legs with aluminium foil to prevent them from charring.
- Rub turkey all over with light olive oil and then sprinkle with salt and pepper to taste.
- Place a temperature probe into the thickest part of the beast down to the bone (I love this oven safe thermometer).
- Place in oven. If keep an eye on turkey and if the skin starts to get too brown you can cover with foil.
- When thermometer reads 160 degrees remove turkey from oven and loosely cover with foil to rest for 30 minutes.
Remember, the bigger your bird the longer it will take to roast. last year my turkey was 15 pounds and took two hours to cook.
Why it works
Keeping the legs open creates more surface for the hot air of the oven to heat the bird up. This ability to heat the bird faster (more surface area, and a higher temp) makes it so that the turkey isn’t in the oven long enough to dry out. Pretty cool huh?
If you’re wondering where you’re going to cook your stuffing since you need to leave the turkey cavity open, check out my 4 Step Slow Cooker Stuffing Recipe.
This is a great base recipe to which you can add all kinds of seasonings. Why not try:
- Poultry seasoning
- Herbs de Province
- Any combination of the above!