One Hour Whole Turkey Recipes

ONE HOUR WHOLE TURKEY

Steps:

• 1. put whole turkey in to pressure cooker
• 2. add water to cover bottom of pot
• 3. add the seasoning you want
• 4. cook at 11 lbs for 1 hour

KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY

Steps:

• Set oven rack to second-lowest position.
• Set oven to 450°F and preheat for about 8 minutes.
• Grease a large roasting pan and a flat rack to fit into the pan.
• Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.
• Rinse the turkey inside and out with cold water, then pat dry using paper towels.
• In a bowl mix together the melted margarine with salt until well combined.
• Slice off the hanging neck skin then tuck the wing tips under the breast.
• Using cotton butcher's string tie the legs together (do not use nylon string for this).
• Place the turkey on a flat rack breast-side down into the roasting pan.
• Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.
• Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.
• Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.
• Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan).
• Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.
• Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven).
• For 14-pound turkey start checking the thermometer at around 75 minutes.
• Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.
• When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.
• Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).

ONE-HOUR THANKSGIVING TURKEY WITH PAN GRAVY

Steps:

• For the brine: The day before you plan to roast the turkey, bring 5½ quarts of water, the salt, bay leaves, and thyme to a boil in a large pot over high heat. Reduce the temperature to low and simmer for 5 minutes, then remove the pot from the heat and cool to room temperature. When the brine is cool, submerge the turkey into the brine and refrigerate for 24 hours. After 24 hours, drain the brine and discard and dry the bird well with paper towels.
• For the turkey: Preheat the oven to 475 degrees F. To spatchcock the turkey, use kitchen shears to cut through the ribcage along both sides of the backbone. Remove the backbone and discard. This will allow the bird to be splayed open, or butterflied. (To fully spatchcock, you can also remove the breastbone, but we are not going that far with it.) Clip the ends of the wings. Press down on the turkey to create a uniform flatness, then flip it over to prepare for seasoning. Carefully separate the breast meat from the skin by wiggling an upside-down spoon between the skin and the meat. Evenly rub butter underneath skin over the breast meat, taking care not to tear the skin.
• Season the entire bird with 1½ teaspoons of kosher salt and place the turkey skin side up onto a lightly buttered baking sheet or a large roasting pan. Place the pan into the oven and cook for 15 minutes, then lower the oven temperature to 375 degrees F and continue cooking for 50-60 minutes or until the turkey reaches an internal temperature of 160 degrees F.
• To test for doneness, place the thermometer into the thickest part of the leg and the breast for an internal temperature of 160°F degrees. Remove the pan from oven, and when it's cool enough to handle, place the turkey onto a large cutting board to rest at room temperature.
• For the gravy: Pour the pan drippings into a bowl; return half to the roasting pan. Heat the roasting pan and, using a wooden spoon, scrape up the brown bits on the bottom. Stir 3 tablespoons flour into the pan drippings. Continue to cook until mixture is bubbly and thickened. Whisk in the chicken stock and ½ teaspoon of salt and bring to a boil to thicken, all the while whisking to take out the lumps. Remove from heat and pour into a serving vessel. Set aside.
• Carve the turkey: Remove legs by pulling them away from the body and slicing along connection point. Remove any visible tendons. Separate the thigh from the leg. Slice down the middle of the breastbone and pull the wing back on each side, then slice to remove. Separate the wing into two pieces. Remove the breast meat from the bone and cut into thin slices. Arrange onto a serving platter and serve with the gravy drizzled over top.

NO-BASTE, NO-BOTHER ROASTED TURKEY

Steps:

• Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
• Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
• Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

OVERNIGHT HIGH-HEAT TURKEY

Steps:

• About an hour before you go to bed, preheat oven to 500 degrees.
• Wash turkey thoroughly and empty the neck and carcass cavities.
• Do NOT stuff the bird (that's not negotiable).
• Rub outside of turkey with olive oil.
• Place bird in roaster and pour water over.
• Cover with a tight-fitting lid and bake at 500 for one hour.
• DO NOT TAKE LID OFF AT ANY TIME!
• After one hour, turn down oven to its lowest setting (without actually turning it off).
• Leave bird in oven, lid on and go to bed.
• Wake up to a bird that is tender, juicy, brown and ready.