From grocery shopping and house cleaning to preparing the pies and assembling the stuffing, any hostess knows if you're hosting the holiday, there's a lot to do to put the Thanksgiving meal on the table.
Thanks to Torrey Moseley of Dallas, one less thing you'll have to worry about is cooking your turkey all day long. Her method combines high heat with a wire rack to elevate the bird and takes just two hours of cooking!
See step-by-step photos of Torrey Moseley's 2-Hour Turkey recipe and thousands more recipes from other hometown Americans at:
You'll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use "just a pinch"...
"Not only does this recipe actually work, it produces the BEST roasted turkey I've had to date. No more getting up at 4 a.m.!"
Dallas, TX (Pop. 1,342,816)
What You Need
1 thawed, whole turkey (10-24 lbs)
2 tbsp olive oil, extra virgin
1-3 tsp coarsely ground salt (kosher or sea)
Freshly ground pepper
Place oven rack on lowest position in oven. Preheat to 475 degrees. (Make sure oven is clean!)
Remove all giblets, neck, pop-up thermometers (if there is one) and any trussing. Rinse turkey, letting all water drain out of neck and body cavities. Pat dry, with paper towels.
Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on bottom of pan.
Rub turkey with olive oil. Sprinkle generously with salt and pepper.
Pull wing tips AWAY from the body, twist them and tuck them, backwards, under the bird.
If any part of the turkey becomes too brown during cooking, cover it loosely with foil tent.
10-13 lbs: 50 min-1 1/4 hrs.
13-16 lbs: 1 1/4 hrs-1 hr 50 min.
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.
Cook until internal temp reaches 160 degrees F. Remove from oven and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees while resting.
After resting, transfer to platter for carving. Save the juices to make gravy or moisten dressing!
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