Two-Hour Turkey and Gravy

From Cook's Country | October/November 2015

Why this recipe works:

To make a speedy turkey, we start early: at the grocery store. We use a prebrined turkey, meaning it has been injected with a saltwater solution. This helps keep it moist and well seasoned. Cutting a slit between the turkey thighs and breast helps the white and dark meat cook at the same rate.… read more

To make a speedy turkey, we start early: at the grocery store. We use a prebrined turkey, meaning it has been injected with a saltwater solution. This helps keep it moist and well seasoned. Cutting a slit between the turkey thighs and breast helps the white and dark meat cook at the same rate. Starting the turkey in a hot 450-degree oven and then reducing the temperature to 250 degrees while the turkey finishes cooking slows the evaporation of juices, ensuring moist, tender meat. Roasting vegetables under the turkey creates a base for an easy but richly flavored gravy.

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Serves 10 to 12

If you can’t find a self-basting turkey (Butterball makes our favorite self-basting bird), a kosher turkey can be substituted. Avoid opening the oven too frequently to take the turkey’s temperature. If your turkey is on the smaller side of the weight range, follow the lower end of the time ranges given, and vice versa.

Ingredients

Detail sfs no fuss turkey with gravy 14
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