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The Two-Hour Turkey - It Works!

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The Two-Hour Turkey - It Works!

Wayne Keyser | Nov 24, 2005 07:43 PM

You have probably all heard about the new idea of cooking your turkey very hot and being done in 2 hours.

I'm here to tell ya, it works! Never had such moist meat!

We cooked a 21-pound bird, unstuffed.

The idea is: preheated 475' oven, get rid of the leg truss or tie to let the legs be loose, put a foil "bootie" on the thin end of each leg, rub turkey with oil and season to taste, make sure the wings are tucked inside where grease won't drip off them outside the pan. Make sure there is space between the turkey and the edge of the pan (I don't care if the wings touch the pan).

Roast uncovered about 2 hours (might be a bit less) until a meat thermometer reads 160. Detach leg/thich and check interior color - if the thighs are a bit pink inside throw them back in the oven another 5 or 6 minutes.

If at any point the turkey becomes too brown, tent with foil (we needed to do this at the 1 hour point.)

Always allow to rest after roasting 30-45 minutes.

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