Turkey, Fast and Easy

Prep: 5 minutes; Cook: 120 minutes.

Yield: 8 servings plus leftovers (serving size: 6 ounces meat with skin removed)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 51g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 132mg
  • Iron: 3mg
  • Sodium: 294mg
  • Calcium: 44mg

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. 1. Preheat oven to 500°.
  2. 2. Rinse turkey; remove giblets, gizzard, and neck, and set aside.
  3. 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. 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. 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.

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