Turkey Day!

I have told many of you about this awesome two-hour turkey recipe I have. I've posted it below for you and just discovered that the entire recipe, as well as a quick video on how to prepare the turkey, can be found at www.vons.vom -click on the Thanksgiving Tab and then select either the recipe from the side bar or click to watch the video. This is a very easy way to prepare a turkey and it turned out fantastically for us. I hope the same for all of you and wish you all a Happy Gobble Day next week!
(The turkey in the picture is the one we cooked last year. See what a pretty brown color it turns out with!)

2-hour Turkey™ Recipe

CLEAN YOUR OVEN 1-2 days before cooking to prevent smoking of burned-on grease when cooking at high heat. DO NOT USE A CONVECTION OVEN.

* 1 10-24 lb. frozen Safeway/Manor House Turkey, thawed
* 1-2 tbsp. O Organics™ Extra Virgin Olive Oil
* Kosher Salt
* Pepper

1.
Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.

2.
Rinse turkey inside and out with warm water. Pat dry with paper towels.

3.
Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom). ***We used a disposable roasting pan from the store and it worked out just fine. ***

4.
Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.

5.
Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.

6.
Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.

7.
Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart, checking as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.

8.
Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.

9.
Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.

10.
Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.

11.
Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.


Time Chart
10-13 lbs -50 mins to 1 1/4 hrs
13-16 lbs -1 1/4 hrs to 1 hr 50 mins
16-19 lbs -1 1/4 hrs to 2 hrs
19-22 lbs -1 1/2 hrs to 2 hrs
22-24 lbs -1 1/2 hrs to 2 1/2 hrs

*Start checking turkey after 40 min of cooking time. When temp reaches 140 degrees, start checking every 10 min until thermometer reaches 160 degrees.