One Hour Roast Turkey

Who says turkey is only for Thanksgiving? When it’s this fast and easy you can serve turkey any time you want it. This method takes all the guess work out of when the turkey will be done and on the table!

David and I usually celebrate Thanksgiving with my second family. I have known Kathy since we were 3 years old and her sister Sandy since she was born. There’s lots of history, fun times and hysterical stories shared with these girls!  There’s also a great mystery surrounding the cooking of the holiday bird in Kathy’s kitchen. Some years it is done early, some years it takes forever. It has become the family joke about when we are going to serve dinner. Thank goodness there are always plenty of appetizers, the obligatory Cosmos and ample good humor while we await the arrival of the bird!

This year, as we travel in our RV up the state, we are celebrating Thanksgiving with my first family! My brother Brett and I decided to wrestle the bird down together. I saw an article from a local grocery store about taking the back bone out of the turkey and roasting it flat. The idea was intriguing, and I love to try new methods, so why not have a turkey bonding moment with my brother!

This could be my new favorite way to cook the Thanksgiving bird…..any time of the year! Super juicy and flavorful, the turkey was done in exactly 6 minutes per pound! Perfection! Comments from around the table were more proof that this was the best turkey ever! We all were feeling grateful for the love of family, the bounty of the season and the perfect bird served right on time! Happy Thanksgiving!

One Hour Roast Turkey

Remove any pin feathers from the bird and wash it thoroughly.

Cut back bone

Cut back bone out of turkey. With a pair of cooking shears, cut down each side of the back bone and remove from the bird. We laid it in the sink so it wouldn’t fly away!

Press on breast bone

Flip turkey over and spread out the legs. Press on the breast bone with the palm of your hands so it will lay flat. Give it a quick downward press until the bones split away from the meat and it lays flat. I enlisted the help of my brother Brett, the chiropractor, for his expert moves!

Make pocket under skin

Make a pocket under the skin by inserting your hand between the skin and the meat.

Herb Butter

Chop the herbs and add to the soft butter to make an herb paste.

Herb Butter under skin

Scoop up the butter in the palm of your hand and rub it over the meat under the skin. Super flavor enhancer and it helps create great tasting juices for the gravy!

Oil the bird

Place the turkey on a rack over the roasting pan. Rub the turkey skin with olive oil. It’s easier to oil your hands to rub the skin of the bird with a helper! And it’s more fun!

Massage with oil

Give the turkey a nice little massage and season with salt and pepper.

Chicken Stock

Add chicken stock to the bottom of the roasting pan. The stock will blend with the drippings from the bird and the herb butter. The beginning of a beautiful gravy!

Perfect turkey

Roast the turkey at 450 degrees for 6 minutes per pound = 10 pound bird for 1 hour. Perfection! Juicy and tender and all the meat is evenly cooked! Love this method for cooking a turkey, as long as you have a big enough pan!

Mashed potatoes

Don’t forget the mashed potatoes and gravy! Gravy, isn’t that the whole reason we make  the turkey anyway? 🙂 With a little help from my niece Lauren and my Dad! Thanks team!

 

TIP ~ How much turkey you ask?

For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1 1 / 2 pounds per person whatever the turkey’s size. • For 8 people, buy a 12-pound turkey.

One Hour Roast Turkey
Serves 10
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
894 calories
1 g
369 g
36 g
134 g
13 g
519 g
446 g
0 g
0 g
18 g
Nutrition Facts
Serving Size
519g
Servings
10
Amount Per Serving
Calories 894
Calories from Fat 320
% Daily Value *
Total Fat 36g
55%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 10g
Cholesterol 369mg
123%
Sodium 446mg
19%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 134g
Vitamin A
8%
Vitamin C
4%
Calcium
13%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 pound turkey
  2. 1 stick of butter, room temperature to soften
  3. 2 tablespoons fresh sage leaves, chopped
  4. 2 tablespoons fresh parsley, chopped
  5. 2 teaspoons fresh rosemary, finely chopped
  6. 2 teaspoons fresh thyme, chopped
  7. zest of 1 lemon
  8. 3 tablespoons olive oil
  9. Salt and pepper
  10. 2 cups chicken broth
Instructions
  1. Remove any pin feathers from the bird and wash it thoroughly.
  2. Cut back bone out of turkey. With a pair of cooking shears, cut down each side of the back bone and remove from the bird.
  3. Flip turkey over and spread out the legs. Press on the breast bone with the palm of your hands so it will lay flat. Give it a quick downward press until the bones split away from the meat and it lays flat.
  4. Make a pocket under the skin by inserting your hand between the skin and the meat.
  5. Chop the herbs and add to the soft butter to make an herb paste.
  6. Scoop up the butter in the palm of your hand and rub it over the meat under the skin.
  7. Place the turkey on a rack over the roasting pan. Rub the turkey skin with olive oil and season with salt and pepper.
  8. Add chicken stock to the bottom of the roasting pan. The stock will blend with the drippings from the bird and the herb butter.
  9. Roast the turkey at 450 degrees for 6 minutes per pound = 10 pound bird for 1 hour. Perfection!
Notes
  1. How much turkey you ask?
  2. For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1 1 / 2 pounds per person whatever the turkey's size. • For 8 people, buy a 12-pound turkey.
beta
calories
894
fat
36g
protein
134g
carbs
1g
more
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  1. AAhh, Michele is healthy again!! Another yummy dinner. I love the photos of the family included… Hi to Brett and your dad.