Turkey, Fast and Easy

 Recipe
Prep: 5 minutes; Cook: 120 minutes.

Yield:

8 servings plus leftovers (serving size: 6 ounces meat with skin removed)

Nutritional Information

Calories 295
Fat 9 g
Satfat 3 g
Monofat 2 g
Polyfat 2 g
Protein 51 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 132 mg
Iron 3 mg
Sodium 294 mg
Calcium 44 mg

Ingredients

1 (8- to 10-pound) fresh or frozen turkey, thawed
2 teaspoons kosher salt
1/2 cup water or stock, plus additional
1/2 teaspoon black pepper

Preparation

1. Preheat oven to 500°.

2. Rinse turkey; remove giblets, gizzard, and neck, and set aside.

3. Place turkey on a rack in broiler pan; sprinkle with salt and pepper. Add 1/2 cup water or stock to bottom of the pan along with turkey giblets, gizzard, neck, and any other trimmings. Place turkey in oven, legs-first.

4. Roast at 500° for 20-30 minutes or until top of turkey begins to brown; reduce heat to 350°. Continue to roast, checking after 1 hour or so; to keep top from overbrowning, cover with aluminum foil. If bottom of pan dries out, add water or stock, 1/2 cup at a time. Turkey is done when an instant-read thermometer inserted into thickest part of thigh measures 180°. If top is still not browned enough, remove foil and increase heat to 425° for last 20-30 minutes of cooking time.

5. Remove turkey from oven. Transfer to platter and make Simple Sherry Gravy while turkey rests (let sit for 20 minutes before carving).

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mark Bittman,

November 2005
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