The Incredible 2 Hour Turkey Recipe

I thought I'd share a treasured family recipe of mine for a method to cook a turkey in only 2 hours. Two hours?! Yes, only 2 hours to get a well cooked, juicy turkey. Since Thanksgiving is tomorrow, I figured that someone might need a recipe to roast a turkey. I know that a lot of people will question the 2 hour roasting time since tradition calls for several hours of cooking. Well, when you do it the "traditional" way you end up with what I call turkey jerky on a platter. This recipe will provide you with a fully cooked and extremely juicy turkey. Prep time takes a long time but I'd rather spend more time prepping than cooking. So here goes:

Ingredients:
1 frozen turkey up to 20 lbs.
Hawaiian rock, sea salt, or kosher salt ( don't use table salt!)
Water
Butter (don't use the fake stuff - margarine is evil and unhealthy)
Sherry wine

Note: Do not stuff the turkey with stuffing. Doing this can lead to food poisioning.
Make stuffing seperately.

Create a brine solution using the salt and water. Best way to do this is to melt the salt with some warm water and then add it to a pitcher or bowl of water. The brine should have the same saltiness as ocean water (for those of you who don't know how salty sea water is or have never been to the beach, sorry but I really don't measure when I cook). Make enough brine to complete cover the turkey. You may want to use a big trash bag (non deodorant type) so that the turkey can be completely immersed. Place the trash bag in a suitable bucket or container.

Make sure you remove the wrapper of the turkey when you are soaking the bird in the brine solution. Let the turkey defrost in the brine for about 16 hours. Place the turkey in a cool spot (not arctic cold spot) of your house or garage. There should be no fears of bacteria since you are soaking the bird in a brine. If you need to, place a weight on the bag with the turkey so the turkey is completely immersed in the brine.

After the 16 hours of soaking, check to see if the turkey is completely defrosted by checking the inside cavity. At this point, you should be able to remove the gizzards and neck out of the turkey's cavity. But check to see if the turkey is fully defrosted by feel. If it is still frozen, let it soak for a little longer.

Once the turkey is defrosted, preheat your oven to 500 deg. F and remove the turkey from the brine. Pat the turkey dry using paper towels inside and out. Place the turkey in a suitable roasting pan (the cheap aluminum disposable ones are great) breast side up. Rub sherry wine on the inside cavity of the turkey. I use roughly a total of a handfull (I think about 1/4 cup? I don't know since I don't measure). Use a little bit at a time to make sure the inside has been completely rubbed with the wine. Rub butter on the breast and thighs (on the turkey and not yourself unless you are into that but the turkey needs it more at this point). Use about 1/2 to 1 stick of butter total.

When the oven temperature of 500 deg. F is reached, quickly place the turkey in the oven breast side in and close the door immediately. DO NOT OPEN THE DOOR AFTER INSERTING THE TURKEY IN THE OVEN - MAINTAINING TEMPERATURE IS CRITICAL TO COMPLETING THIS IN 2 HOURS! Leave the turkey at this temperature for 30 minutes.

After 30 minutes have past, quickly pour one cup of water over the turkey and close the door immediately. Reduce the temperature to 375 deg. F. and leave it alone for 1 hour and 25 minutes. DO NOT OPEN THE DOOR AT ALL DURING THIS PERIOD! After this, quickly poke holes where the thighs and body meet and quickly baste the turkey a couple of coatings should be ok using a baster. Close the door immediately and continue roasting for 5 minutes.

After this 5 minute period, remove the turkey from the oven and let it sit for about 20 to 30 minutes before carving. You may use foil to tent the turkey to keep it warm.

While carving, you will notice how juicy this turkey will be. Use the pan drippings to make some gravy or sauce.