45 Minute Roast Turkey Mark Bittman Recipes

Steps:

• Heat the oven to 450°F Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.
• Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.
• Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).
• Begin to check the bird's temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155-165°F on an instant-read meat thermometer; check it in a couple of places.
• Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. Or serve at room temperature.

Steps:

• Heat the oven to 500 degrees.
• Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
• Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
• Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
• Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
• Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.

Steps:

• Keep the butter nearby. Place about 1/4 cup kosher salt in a small bowl and keep nearby as well, along with a black-pepper grinder. Transfer the turkey breast to a large sheet pan and thoroughly dry all over with a paper towel; get it as bone-dry as you can.
• Using your hands, very liberally rub the butter all over the turkey breast. (If the butter is difficult to spread, soften it further in the microwave in 10-second intervals.) Make sure to slather the butter on the underside and bones in addition to the entire surface of the skin. Wipe your hands with a towel.
• Generously season the turkey all over with salt, especially inside the cavity. You don't have to be precise here, but do go heavy on the salt - the turkey can take it. (In general, you should account for about 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton coarse kosher salt per pound.) Next, generously grind black pepper all over the turkey; again, no need to measure this. Let the turkey breast sit so the seasoning can penetrate the meat and allow the bird to come to room temperature, about 1 hour.
• Meanwhile, position a rack in the bottom third of the oven and heat oven to 350 degrees. Place the turkey breast in the oven, then with the oven door still open, carefully pour 1 cup water into the sheet pan with the turkey. Close the oven door and roast until the turkey's internal temperature reaches 150 degrees, 13 to 15 minutes per pound. (To read the temperature, insert an instant-read thermometer into the thickest part of one of the breasts, making sure to avoid the bone, which will give you an inaccurate reading.) Very carefully rotate the pan halfway through roasting and add another cup of water if the pan looks dry. When done roasting (1 1/2 to 2 hours), the skin should be golden brown and crispy.
• Let the turkey breast rest in its pan, uncovered, until cool enough to handle, at least 30 minutes and up to 1 hour. Transfer to a cutting board. Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone, and keeping the skin intact. Thickly slice each breast crosswise and serve on a large platter scattered with the lemon quarters. Taste the pan juices and, if they're a little salty, stir in a little hot water. If they need more seasoning, stir in salt and pepper. Spoon the pan juices over and around the sliced turkey.

Steps:

• Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
• Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
• Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
• Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
• Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Steps:

• Heat the oven to 500. Rinse the turkey and remove the giblets. Loosely pack the turkey cavity with stuffing, then tie the legs together to enclose the vent. Smear the bird all over with butter or brush it with olive oil, then sprinkle liberally with salt and pepper.
• Put the turkey on a rack in a large roasting pan. Add ½ cup water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, the vegetables and parsley. Put in the oven, legs first if you can.
• Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350. Continue to roast, checking and basting with the pan juices every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. (If the bottom dries out, add water, about ½ cup at a time; keep at least a little liquid in the bottom of the pan at all times.) The turkey is done when a thermometer inserted into the thickest part of the thigh measures 155 to165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat up to 425 for the last 20 to 30 minutes of cooking.
• Remove the turkey from the oven. Take the bird off the rack and let it sit for about 20 minutes before carving.