How to Cook a Turkey FAST: 90 minute turkey recipe (2024)

FAQs

How to Cook a Turkey FAST: 90 minute turkey recipe? ›

There are different thoughts about how low to go, but I like 170-180°F for smaller turkeys and 200°F for larger turkeys (20-24 pounders). Some recipes suggest starting at a high heat for an hour and then lowering it for the remainder of the time but I prefer to keep it simple and keep it low until the very end.

There are different thoughts about how low to go, but I like 170-180°F for smaller turkeys and 200°F for larger turkeys (20-24 pounders). Some recipes suggest starting at a high heat for an hour and then lowering it for the remainder of the time but I prefer to keep it simple and keep it low until the very end.

The trick to having a turkey ready in two hours is to use a hot oven and a small turkey. I learned this recipe originally from Julia Child, but I've changed it along the way. The turkey should be no more than 14 pounds. If the roasting pan is more than 2 inches larger than the turkey, the juices may burn.

Oven Temps: Best roasting is two stage process—425°F (218°C) for 1 hour, then down to 325°F (163°C) for however long it takes until the turkey is done. If you read a post telling you exactly “how long to cook a turkey,” hit the back button fast.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

If your oven temperature does not go this low, set it to its coolest setting; anything up to 200ºF is fine. Pull the turkey out of the refrigerator, season it with salt and aromatics, and rub the outside with butter.

Slow-cooking overnight method

This method is dangerous and involves cooking the turkey at 190 to 200 degrees Fahrenheit overnight for 12 to 13 hours.

A 20 pound turkey will take between 4 to 4 1/2 hours to come to temperature if your oven is 325°F. Here are some other cook times if your bird weighs differently: 10-12 pounds: cook 2 3/4 to 3 hours at 325°F. 15-16 pounds: cook 3 1/2 to 4 hours at 325°F.

The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

Should I cover turkey with foil? ›

But if you are roasting the turkey, be it whole turkey, breast, or leg on a regular roasting pan, foil is a good option. Basically the foil works in the same way a lid works—by trapping steam so the turkey stays moist throughout the roasting process. Simply tent the foil so that it loosely covers the whole turkey.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 7kg bird, cook it for just under 3 hours, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.

A turkey needs to cook for about 30 minutes per pound at 250 F, and should reach a safe internal temperature of 165 F before serving. I recommend slow-roasting only small to medium birds.

At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.

Yes, you can cook a turkey overnight. Not only is it a great way to roast the big bird, but it's also one of the simplest. This overnight method ensures you'll wake up to a house filled with the smell of a perfectly cooked turkey, freeing up valuable oven space (as well as your schedule, too!).