Two-Hour Turkey and Gravy
With two small cuts, we cooked a juicy roast turkey for the holidays in just 2 hours.
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. 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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