Add new comment

Mmmmm. That does sound yummy.

Here's how we cook a turkey here... much faster than normal, and still perfectly delish. (if you do it right).

Fast-Roasting Method for Turkey

· Prepare turkey for roasting as usual (stuffed is the way we like it).
· Set, breast up, on a long sheet of 18-inch heavy-duty aluminum foil that has been covered with no-stick spray.
· Put small extra folds of foil over the ends of the legs, wing tips and tail to prevent puncturing the outside foil (if you use skewers, make sure they won't puncture the foil either).
· Bring long ends of foil up over the breast, overlap at least 3 inches and press down close to the turkey.
· Using a second piece of foil, wrap around the turkey the other way folding over the ends at the top to seal (make sure all the steam & drippings will be trapped inside, this is the key to this fast-roasting method not drying out the bird).
· Set in roasting pan, on a rack (makes cleanup / gravy making easier).
· ROAST at 450 degrees (F).

Ready to Cook Weight | Cooking Time
(Lbs.) ............. | (Hrs.)
6 to 9 ............. | 2.25 – 2.50
10 to 13 ........... | 2.75 – 3.00
14 to 17 ........... | 3.00 - 3.25
18 to 21 ........... | 3.25 – 3.50
22 to 24 ........... | 3.50 – 3.75

· Open and fold back foil 20 minutes before end of roasting time, spoon drippings over turkey and return to oven to let brown. Note: If you want to make gravy in the turkey pan, then puncture the bottom of the foil at this point, so the drippings will brown during the last 20 minutes of cooking.