2 Hour Steam Roasted Turkey Recipes

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2-HOUR TURKEY



2-Hour Turkey image

The flavor is all that you would expect from a well-cooked Thanksgiving turkey, but the technique is so wonderfully different! The trick is roasting it on high heat and having the turkey wide open. A great time-saver on a holiday when the stove gets a workout. If you find the oven smoking, definitely follow the tip of keeping an inch of water in the pan. The one drawback with this method is you won't have the yummy drippings for gravy as you do from a slow-roasted turkey.

Provided by Torrey Moseley @Torrey

Categories     Turkey

Number Of Ingredients 4

1 - thawed, whole turkey (from 10 - 24 pounds)
2 tablespoon(s) olive oil, extra virgin
1 to 3 teaspoon(s) coarsely ground salt (Kosher or sea)
- freshly ground pepper

Steps:

  • PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you'll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE: Even WITH a pristine oven, I still smoked out my house last Thanksgiving... so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan...and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it's directly above the heating elements.
  • Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing (like the plastic thing that holds the legs together). Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper towels.
  • Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on the bottom of the pan. The first time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE. If you don't have a rack...take a long piece of aluminum foil and wad it up into a long rope, then coil it in the bottom of the pan and rest your turkey on that. NOTE: I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking (which can be brutal). The first year I made this, I didn't put water in the bottom of the pan...and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
  • Rub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
  • Pull wing tips AWAY from the body, twist them and tuck them, backward, under the bird... up by its neck.
  • Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim, make a foil "collar" underneath to make sure drippings flow back into the pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. It's probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but don't fill up the cavity.
  • Pour 2 inches of water into the bottom of the pan.
  • Bake on the 2nd to lowest rack in the oven.
  • Halfway through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over.
  • It's done when the internal temp (in the thickest part of BOTH the THIGH and BREAST is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from the oven. Approximate Cooking Timing: 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs...or a bit more depending on how humongous it is. Are you sure it's not an ostrich you're roasting? If not, call the Guinness Book of Records.
  • Cover completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. After resting, transfer to a platter for carving. NOTE: There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.

TWO-HOUR TURKEY AND GRAVY



Two-Hour Turkey and Gravy image

Provided by Nathalie Dupree

Categories     Milk/Cream     Onion     turkey     Roast     Thanksgiving     Rosemary     Fall

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1 onion, halved or quarter
2 to 3 garlic cloves
3 to 4 rosemary sprigs (optional)
1 (12- to 14-pound) turkey
1/4 pound (1 stick) butter, melted, or vegetable oil (optional)
1 quart turkey broth or canned chicken broth
1/2 cup flour
1 cup cream (optional)
Salt
Freshly ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
  • The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
  • If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
  • While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

JACQUES PéPIN'S STEAMED AND ROASTED TURKEY



Jacques Pépin's Steamed and Roasted Turkey image

Provided by The New York Times

Categories     dinner, main course

Time 3h15m

Yield About 15 servings

Number Of Ingredients 10

1 16- to 18-pound turkey, preferably fresh and organic, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (you can ask your butcher to do this)
1 1/2 cups diced (1/2-inch) carrots
2 cups diced (1/2-inch) onions
1/2 cup apple cider
2 tablespoons cider vinegar
1 teaspoon Tabasco or other hot pepper sauce
1/2 teaspoon salt
1 cup white wine
2 teaspoons potato starch or cornstarch dissolved in 2 tablespoons water
Salt and black pepper

Steps:

  • For the turkey: Cut off the ends of the drumsticks if your butcher hasn't already. Make a cut about 1-inch deep and 1 1/2 inches long at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast.
  • Place a small wire rack (or crumpled foil) in the bottom of a large stockpot (or other large pot like a canning or lobster pot) and add 6 cups of water. Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes.
  • For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Set aside.
  • Remove the pot with the turkey from the heat and heat the oven to 375 degrees. When the turkey is cool enough to handle, remove it from the pot (reserving the stock created from the steaming) and place it breast side up in a roasting pan. Put the pan in the heated oven, and cook the turkey for 30 minutes. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with the glaze, and continue to cook it in the oven for 1 1/2 hours longer, brushing it with the glaze occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.
  • While the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. Skim off and discard as much fat as possible. Transfer the stock to a saucepan and add the turkey neck, gizzard and heart. (As a special treat, sauté the liver in a little butter, add salt and pepper and snack on it with a cold glass of white wine.) Bring the stock to a boil and reduce the heat to low. Simmer, partly covered, until reduced to 4 cups, about 1 hour. Remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. (You should have about 2 cups of meat.) Return the chopped mixture to the stock.
  • Remove the turkey from the oven when the breast and the leg register an internal temperature of about 160 degrees. Transfer to an ovenproof serving platter and, using small pliers and a fork, pull the sinews (which are visible at the drumstick tips) from the drumsticks through the tines of the fork, so you do not pull out chunks of meat along with the sinews. Discard the sinews. Keep the turkey warm, uncovered, in a 160-degree oven.
  • For the sauce: Add the stock and giblets to the vegetables in the roasting pan and mix well with a wooden spoon, scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim off as much fat from the surface as possible. Place the pan over medium-low heat, add the wine and potato-starch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste. Transfer to a warm sauceboat and serve.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 1 gram, Protein 105 grams, SaturatedFat 6 grams, Sodium 1338 milligrams, Sugar 2 grams, TransFat 1 gram

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY



Kittencal's Blasted Rapid Roast 2-Hour Whole Turkey image

No more waiting around for hours for your turkey to cook, it will be cooked in a short time and with perfect results! this method will seal in juices to produce a juicy tender turkey, this is for unstuffed turkeys only and do not use this method for turkeys weighing over 16 pounds, cooking time is only estimated it will depend on the size of the turkey used --- a 14-pound unstuffed turkey should be cooked in 1-1/2 hours, and a 16 pound turkey should be cooked in just under 1.75 hours --- do *not* allow the water in your pan to evaporate or it will start to smoke, I advise to use your above-oven fan while cooking the turkey, and I strongly suggest to only use margarine for this since butter tends to scorch at high heat, if you are brining the turkey firstly then omit the salt --- also see my recipe #221743

Provided by Kittencalrecipezazz

Categories     Whole Turkey

Time 2h20m

Yield 1 whole turkey

Number Of Ingredients 5

1 whole turkey (14-16 pounds)
1/2 cup melted margarine
2 teaspoons white salt
fresh ground black pepper (lots of black pepper)
2 cups water (to cover the bottom of pan, more if needed while cooking)

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).

Nutrition Facts : Calories 9019, Fat 502.2, SaturatedFat 131.7, Cholesterol 3488.4, Sodium 9058.6, Carbohydrate 1, Protein 1048.6

SAFEWAY'S TWO HOUR TURKEY



Safeway's Two Hour Turkey image

Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs.

Provided by CHRISSYG

Categories     Whole Turkey

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (10 lb) whole turkey (if frozen, fully thawed)
1 -2 tablespoon extra virgin olive oil
kosher salt
pepper

Steps:

  • 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.
  • Rinse turkey inside and out with warm water. Pat dry with paper towels.
  • 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).
  • 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.
  • 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.
  • 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.
  • Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
  • 10-13 lb. 50min to 1 1/4 hrs.
  • 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
  • 16-19 lb., 1 1/4 hrs to 2 hrs.
  • 19-22 lb., 1 1/2 hrs to 2 hrs.
  • 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
  • Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
  • Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. 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.
  • 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.
  • 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.
  • 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 Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
  • Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.

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From recipeschoice.com


HOW TO COOK A TURKEY OVERNIGHT | WILLIAMS-SONOMA TASTE
2021-10-15 Never pre-stuff a slow-roasted turkey or any other bird. At low temperatures required, the juices in the bird begin to seep into the stuffing early and insufficient heat permits bacteria to manifest. The cavity of a slow-roasted turkey needs to remain free of any stuffing mix so that heat can penetrate from both the outside and inside evenly ...
From blog.williams-sonoma.com


STEAMED TURKEY BREAST RECIPES ALL YOU NEED IS FOOD
Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes. For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Set aside. Remove the pot with the turkey from the heat and heat the oven to 375 ...
From stevehacks.com


STEAM-ROASTED TURKEY | RECIPELION.COM
Preheat oven to 450 degrees F. In a large, shallow roasting pan, place a "cross" of two long pieces of heavy-duty aluminum foil, enough to go around the circumference of the turkey in each direction, plus extra.
From recipelion.com


2-HOUR STEAM ROASTED TURKEY | RECIPE | ROASTED TURKEY, …
Oct 15, 2019 - Why spend most of your time in the kitchen roasting a turkey when you can do it in 2 hours. Give this a try, you won't be disappointed! Oct 15, 2019 - Why spend most of your time in the kitchen roasting a turkey when you can do it in 2 hours. Give this a try, you won't be disappointed! Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.com


NO-BASTE ROAST TURKEY - DINNER, THEN DESSERT
2019-11-03 Preheat your oven to 500 degrees and get a large roasting pan at least two inches larger than your turkey on all sides and walls 2 inches tall. Add the turkey to the roasting pan and rub the it with butter inside and out and season with salt and pepper. Add the chopped carrots, celery and onions inside the turkey cavity.
From dinnerthendessert.com


PHIL'S PERFECT ROAST TURKEY - VICKERY TV
2014-12-17 Instructions. Preheat the oven to Gas 6 / 400F / 200C / 180C Fan. The first job is to remove the giblets from the bird, and if you are using a frozen bird, make sure that it is fully defrosted. Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity. (some suggested recipes at the bottom of this ...
From vickery.tv


JACQUES PEPIN'S STEAMED AND ROASTED TURKEY - PLAIN.RECIPES
Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes. For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Set aside. Remove the pot with the turkey from the heat and heat the oven to 375 degrees.
From plain.recipes


MAKE-AHEAD ROASTED WHOLE TURKEY | BUTTERBALL®
1. Preheat oven to 325°F. Line a rimmed baking sheet with foil. Place roasting rack or foil ring on pan, and place turkey on top. 2. In a small bowl, combine butter, garlic, salt, thyme, and parsley. 3. Pat turkey dry. Rub ¾ cup butter mixture all over skin of turkey to lightly coat.
From butterball.com


STEAMED AND ROASTED TURKEY - BEYONDMEALS.COM
Check out our Steamed and Roasted Turkey Recipe. Serves 12 and is ready to eat in 3.2 Hours
From beyondmeals.com


ROAST TURKEY IN AN ELECTRIC ROASTER - TASTES OF LIZZY T
2018-10-05 Sprinkle the outside of the bird with salt and pepper. Put ¼ cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper. Place the turkey in the preheated roaster and cook at the highest temperature for 30 minutes. Without opening the lid, turn down the temperature to 325 degrees Fahrenheit and roast until the turkey ...
From tastesoflizzyt.com


SLOW ROASTED TURKEY (EASY & JUICY!) | THE SOCCER MOM BLOG
2020-11-11 Preheat oven to 350°F. Remove any giblets from the turkey. Carefully slide a large spoon between the skin and the breast of the turkey. Rub about 1/4 cup of butter in this space beneath the turkey skin, directly on the breast meat. Rub remaining butter all over the turkey.
From thesoccermomblog.com


ROAST TURKEY - SAVOR THE BEST
2022-03-30 Brush the skin lightly with olive oil and sprinkle salt, pepper and thyme over the outside of the turkey. Insert an oven-safe meat thermometer into the lower part of the thigh without touching the bone. Place the turkey in the oven and roast until the skin begins to be brown and crisp, about 30 minutes. Reduce the heat to 325°F.
From savorthebest.com


EASY ROAST TURKEY RECIPE - THE COUNTRY COOK
2021-11-02 Put the turkey into the oven, uncovered, and roast for 3 ¾ - 4 ¼ hours. The turkey will be done when the thermometer reads between 165°F-170°F. Remove the turkey and make a tent out of foil to cover. Allow the turkey to rest in its own steam for a minimum of 30 minutes. This is important to keep a nice moist turkey.
From thecountrycook.net


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