Cary, NC – You know you should have put that turkey in the oven right after breakfast, but now its after lunch and the bird is still in the refrigerator. No fear – this recipe will have you eating dinner by 5pm, read on!
Actually this recipe calls for you to have brined your turkey overnight- but, still, the actual cooking- will only take 2 hours! That’s crazy fast and will allow you to take a shower and blow dry your hair to look fabulous when your guests walk in the door.
And the recipe specifically says DO NOT open the oven door, so no basting- or sweating in front of that hot oven!
Citrus-Herb Roasted Turkey
- 1 (10 to 12-pound) turkey
- Brine, recipe follows
- 4 tablespoons unsalted butter at room temperature
- 1 large yellow onion, cut into 8ths
- 1 large orange, cut into 8ths
- 1 stalk celery
- 1 large carrot, cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs thyme
- Few whole sage leaves
- 1 cup salt
- 1 cup brown sugar
- ½ cup orange rind
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
- 1 tablespoon whole peppercorns
- 5 bay leaves
Make the Brine:
- Dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.)
- Add the orange rind, lemons, thyme, rosemary, peppercorns and bay leaves.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
To Cook The Turkey:
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy.
- Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 8 hours and up to 24 hours.
- Pre-heat oven to 450 degrees.
- Remove the turkey from the brining solution, and discard all the liquid. Pat dry with paper towels.
- Place breast side up in a large, heavy roasting pan, and rub on all sides with the butter.
- Season lightly inside and out with salt and pepper.
- Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme.
- Loosen the skin gently from the turkey breast, and place whole sage leaves between the skin and the meat.
- Loosely tie the drumsticks together with kitchen string.
- Roast at 450 degrees for 20 minutes, then reduce the temperature to 350 degrees and cook, without opening the oven door, for 2 hours, until a meat thermometer inserted in the deepest part of the thigh reads 140 degrees.
- Remove from oven, lightly cover with foil, and allow to rest for 20 minutes before carving.
NOTE: When you take the turkey out of the oven, that’s when you pop your side dishes into the oven to be heated through before serving.
Enjoy your fast-cooking turkey.
What’s Your Thanksgiving?
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Happy Thanksgiving from all of us at CaryCitizen!
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