the 2 hour turkey

people descended upon my thanksgiving spread so quickly that i didn’t have the opportunity to take a photo of the entire spread.  i did manage to sneak in strategically to get shots of individual dishes.  i’ll be posting them over the next few days. first, the turkey glamour shots . . .

i always try to find the smallest bird possible.  this year, i got a 10 lb free range turkey from Costco.  i recall paying $23 for the bird.

rather than brining, i do a salt and pepper rub. because of its small size, my turkey will cook in  about 2 hours, giving me plenty of time to use the oven for other things.

here’s what i did . . .

Lemon Rosemary Roasted Turkey
(one 10 lb turkey)

Turkey 1 8-10 lb bird, preferably free range
Salt & Pepper 1-2 tbsp
Olive Oil 1-2 tbsp
Lemons 2, halved
Rosemary 1 bunch
Onions 2 medium sized onions, halved
  1. Pre-heat oven to 425º F
  2. Wash and dry the turkey
  3. Sprinkle salt & pepper on the front and back, as well as inner cavity of the  bird
  4. Drizzle all over with olive oil
  5. Stuff the turkey with lemons, onions and rosemary
  6. Place the dressed bird on a rack set inside a sufficiently large roasting pan
  7. Roast for ~2 hours or until the temperature of the breast meat reached about 160º F
  8. Remove from oven, cover with foil and allow the meat to rest
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