How to Make the Perfect Roast Turkey
Thanksgiving is a time for family, friends, and lots of delicious food. However, we all know that cooking a turkey can be a daunting task, especially if you’re short on time. This is where I come in to help – with my recipe for a 45 Minute Roast Turkey, adapted from Mark Bittman’s genius idea.
Now, some may say that cooking a turkey in just 45 minutes is impossible, but let me assure you that it is not only possible but also incredibly tasty! This recipe will save you hours of cooking time and allows you to spend more time with your loved ones.
Attention impatient cooks: this turkey recipe is for you! No longer will you need to wake up at the crack of dawn to tend to the bird. With this recipe, you can have a perfect Thanksgiving turkey on the table in just under an hour.
I discovered this recipe years ago when I was scrambling to prepare my first Thanksgiving feast as a host. As someone who loves to cook and entertain, I was hesitant about trying something so bold – but I am so glad I did. My guests couldn’t believe how juicy and flavorful the turkey came out despite the short cooking time.
So if you’re still searching for that perfect turkey recipe or simply want to try something different this year, give this 45 Minute Roast Turkey recipe a chance. You might just be surprised by the delicious results!
Why You’ll Love This Recipe
Friends and fellow gastronomes, imagine yourself in the kitchen preparing a tasty Thanksgiving feast for your loved ones. You’ve got all the traditional fixings – stuffing, cranberry sauce, mashed potatoes – and now it’s time to tackle the centerpiece of the meal: the turkey. But wait! The thought of having to cook a large bird for hours on end is already giving you anxiety. Fear not, for I have found a game-changing recipe that will save you both time and energy!
Introducing Mark Bittman’s 45 Minute Roast Turkey, a recipe that will have you gobbling down juicy turkey meat in no time. Yes, you read that right – only 45 minutes of cooking time for an 8-12 pound whole turkey. For those among us who are short on time or attention span, this recipe is a revelation. It provides an excellent option for those who want to enjoy all the deliciousness of classic roast turkey without committing several hours to the endeavor.
What’s more, Bittman’s recipe calls for easy-to-find ingredients such as garlic cloves, fresh tarragon, and thyme. It also offers room for substitutions and variations based on your taste preferences. And don’t worry about sacrificing flavor – this turkey is sure to impress with its succulent texture and crispy golden-brown skin. With this recipe in your arsenal, you can spend more quality time with your family and friends instead of being cooped up in the kitchen all day.
So whether you’re an impatient cook or just need to save some precious holiday hours, give Mark Bittman’s 45 Minute Roast Turkey recipe a try this Thanksgiving. Your taste buds (and your schedule) will thank you for it!
Ingredient List
Let’s dive into the essential ingredients you’ll need to prepare Mark Bittman’s 45 minute roast turkey. This recipe requires 8-12 pound whole turkey, which can serve up to ten people. You will also need 10-14 garlic cloves lightly crushed, 3 sprigs fresh thyme, and several pinches dried thyme, for that aromatic and herbal flavor. Lastly, fresh tarragon is a star ingredient in this recipe, both for its taste and subtle anise scent. To complement the turkey, gather several sprigs fresh tarragon and several pinches dried tarragon. Don’t forget to check your pantry for the remaining ingredients such as extra virgin olive oil or any other seasonings you might want to add!
The Recipe How-To
Let’s dive into the recipe how-to for this flavorful 45 Minute Roast Turkey by Mark Bittman. Preheat your oven to 475°F, and start prepping your ingredients. You’ll need a 10-12 pound whole turkey, 14 garlic cloves lightly crushed, 3 sprigs fresh tarragon, several pinches dried thyme, and salt and pepper to taste.
- Season the turkey inside and out with salt and pepper then stuff it with crushed garlic, tarragon, and thyme.
- Truss the turkey with a butcher’s twine (if available) to keep its shape then brush it all over with extra-virgin olive oil.
- Place the turkey breast side down on a rack in a large roasting pan and put it in the oven for 30 minutes.
- After 30 minutes, remove the turkey from the oven and use kitchen towels or tongs to flip it over so that breast side is now up.
- Return the turkey to the oven and roast until golden-brown for an additional 10-15 minutes.
- Turn off the oven heat but leave the turkey inside for another 10-15 minutes to keep it juicy.
Keep in mind: The ideal internal temperature for a fully cooked turkey is at least 165°F as measured with an instant-read thermometer; let it stand for at least 15 minutes before carving.
Don’t forget that cooking times may vary based on altitude, temperature preferences, and other factors like whether or not your turkey is stuffed. Trust your instincts along with your senses of sight, smell, and sound when roasting poultry.
Now that you’ve got the basics down pat let’s move on to some substitutions and variations you can try with this recipe!
Substitutions and Variations
This recipe for a 45 Minute Roast Turkey by Mark Bittman is already a unique take on a classic roast turkey. However, there are still some possible substitutions and variations that you can try to suit your taste.
Firstly, if you don’t have fresh tarragon or thyme on hand, you can use dried versions instead. Simply use several pinches of the dried herbs in place of the fresh sprigs called for in the recipe.
Additionally, garlic is always a great flavoring agent in savory dishes like this one. While the recipe only calls for 14 garlic cloves, lightly crushed, feel free to add more or even substitute with garlic powder.
If you’re feeling particularly adventurous, you can even try spatchcocking your turkey before roasting it. This involves removing the backbone and flattening the bird out before cooking, which helps it to cook faster and more evenly. Just be careful when handling the hot turkey!
For those who want to make a gravy to accompany the roast turkey, you can use the drippings from the cooked bird as a base for your gravy. Simply mix with flour and water or broth until desired consistency is reached.
Overall, this recipe is quite forgiving and allows for experimentation and adjustment based on personal preferences. Don’t be afraid to try something new and adventurous to make this Thanksgiving feast truly memorable.
Serving and Pairing
The 45 Minute Roast Turkey recipe by Mark Bittman is a magnificent centerpiece that will undoubtedly dazzle your guests. The tender and juicy meat is infused with the flavors of fresh thyme, tarragon, and garlic, which perfectly complement the buttery taste of the bird. This turkey recipe pairs incredibly well with traditional holiday sides such as mashed potatoes, roasted vegetables, and stuffing.
If you’re looking for a lighter option, serve this dish with a side salad or crudites. The freshness of the greens and the crunchiness of the veggies will balance out the richness of the turkey. Additionally, if you’re feeling adventurous, try pairing this dish with a fruity red wine like Pinot Noir or Syrah. The wine’s acidity and fruitiness cut through the richness of the turkey and enhance the flavors of the herbs beautifully.
Another recommendation is to serve this turkey alongside gravy made from its juices: simmering them in a pan with chicken broth and flour until they thicken into a rich and silky sauce. This recipe is especially great for when you have limited time but still want to impress your guests with a homemade turkey gravy.
In conclusion, this 45 Minute Roast Turkey recipe is incredibly versatile, allowing you to customize it to fit any occasion or preference. Whether you choose to serve it with classic holiday sides or experiment with different wine pairings, your family and guests are sure to be impressed by your culinary prowess.
Make-Ahead, Storing and Reheating
When it comes to hosting a successful Thanksgiving feast, preparation is key. One of the best ways to save time and stress on the big day is by making dishes ahead of time. Fortunately, this 45 minute roast turkey recipe by Mark Bittman is a great candidate for make-ahead cooking.
To make this recipe ahead of time, simply follow the instructions up until the point of roasting the turkey. Instead of popping it in the oven, cover and refrigerate the seasoned turkey for up to 24 hours before cooking. This step allows the seasoning to really penetrate the meat and results in a more flavorful bird.
Once you’re ready to cook the turkey, remove it from the refrigerator and let it sit at room temperature for an hour before roasting as directed. The turkey will need about 10-15 minutes longer in the oven than if cooked right away from room temperature.
If you have leftovers, they can be stored in an airtight container in the fridge for up to four days. To reheat, slice the turkey and place in a baking dish with a little bit of chicken or turkey broth. Cover with foil and heat in a 350°F oven until warm throughout, about 15 minutes.
By utilizing make-ahead cooking and proper storage techniques, you’ll be able to give yourself more time to enjoy the company of your guests on Thanksgiving Day.
Tips for Perfect Results
Cooking a Thanksgiving turkey can be quite intimidating, especially for novice or impatient cooks. However, with this 45-minute roast turkey recipe by Mark Bittman, cooking a perfectly moist and delicious turkey has never been easier or quicker. As the home chef, I have some additional tips to guarantee that your turkey turns out amazing.
Firstly, it is crucial to use a meat thermometer to ensure that the turkey is cooked thoroughly but not overcooked. Insert the thermometer into the thickest part of the turkey, making sure not to touch the bone. The internal temperature should read at least 165°F (73.9°C).
Another critical tip is allowing the turkey to rest before carving. This resting period allows the juices to redistribute throughout the meat, resulting in juicier and more flavorful meat. Cover the turkey with aluminum foil and allow it to rest for about 10-15 minutes before cutting.
In addition, when seasoning your bird, do not forget to season it generously both inside and out with salt and pepper. To get extra flavor, you can rub some extra virgin olive oil on the skin and stuff it with fresh herbs like tarragon and thyme or several garlic cloves lightly crushed.
It is also recommended that you use an oven-safe meat thermometer for better temperature control during cooking. With even temperature distribution in the oven, your bird will cook uniformly resulting in an evenly browned and cooked turkey.
Lastly, do not throw away that flavorful juice! Use it to make some delicious gravy to pair with your turkey or save it for future recipes such as soup stock.
By following these tips, you can create a juicy, flavorful Thanksgiving turkey dish that will impress all your guests without spending several waking hours in front of an oven!
Bottom Line
In conclusion, the 45 Minute Roast Turkey recipe from Mark Bittman is the answer to the prayers of all those impatient cooks who want to serve a delicious Thanksgiving turkey without spending hours in the kitchen. This recipe saves you three hours of cooking time, leaving you with more time to spend with your loved ones on this special day.
With its simple ingredient list and easy-to-follow instructions, this recipe produces a succulent and flavorful roast turkey that will impress even the pickiest eaters. The garlic, tarragon, and thyme add aromatic notes that will fill your home with an irresistible smell.
Moreover, this recipe can be modified to fit your preferences by using different herbs or adding extra spices. You can also use the leftover turkey to make sandwiches or salads, making it easier for you to plan meals for the week.
All in all, if you’re looking for a foolproof method to prepare a classic roast turkey that requires minimal effort and time, this recipe is definitely worth trying. So go ahead and give it a shot; we promise you won’t regret it!
45 Minute Roast Turkey (Mark Bittman) Recipe
Ingredients
- 1 (8 -12 lb) whole turkey
- 10 -14 garlic cloves, lightly crushed
- 3 sprigs fresh tarragon (or several pinches dried) or 3 sprigs thyme (or several pinches dried)
- 1/3 cup extra virgin olive oil
- salt & freshly ground black pepper
Instructions
- 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.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!