QUARTERED TURKEY RECIPE RECIPES

Name: Fastest Roast Turkey
Total time: 2 h
Yield: 12 or more servings
Ingredients: 1 12- to 18-pound turkey, thawed, with giblets and neck removed; 1 medium onion, peeled and quartered; 2 stalks celery, cleaned and roughly chopped; Fresh herbs to taste - thyme, sage, and rosemary all work well (optional); 3 tablespoons kosher salt; 1 1/2 tablespoons freshly ground black pepper; 6 tablespoons unsalted butter, softened and cut into small pats

FASTEST ROAST TURKEY RECIPE - NYT COOKING

Fastest Roast Turkey Recipe - NYT Cooking image

Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.

Provided by Sam Sifton

Total Time 2 hours

Yield 12 or more servings

Number Of Ingredients 7

Ingredients

1 12- to 18-pound turkey, thawed, with giblets and neck removed
1 medium onion, peeled and quartered
2 stalks celery, cleaned and roughly chopped
Fresh herbs to taste - thyme, sage, and rosemary all work well (optional)
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons unsalted butter, softened and cut into small pats

Steps:

Preheat oven to 450 degrees. Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone.
Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Press down on the turkey breasts to flatten the carcass.
Place the turkey parts in one large roasting pan. Tuck between them onion, celery pieces, and, if using, herbs, and shower with salt and pepper. Dot turkey pieces with pats of butter.
Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.
Start to check the temperature of the breast and the thigh meat roughly 15 minutes later, and remove them from the oven when they have reached 165 degrees. As with a whole bird, you should tent the meat with foil and allow it to rest for at least 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 633, UnsaturatedFatContent 15 grams, CarbohydrateContent 2 grams, FatContent 29 grams, FiberContent 0 grams, ProteinContent 87 grams, SaturatedFatContent 10 grams, SodiumContent 1374 milligrams, SugarContent 1 gram, TransFatContent 0 grams

LEMON AND HERB TURKEY HINDQUARTER RECIPE - FOOD.COM

Lemon and Herb Turkey Hindquarter Recipe - Food.com image

We both love turkey and as there was only the 2 of us last Christmas I decided to give it a go. I found the turkey hindquarter in the frozen department of our chain supermarket. It is relatively inexpensive and just enough for 2.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2-2 kg turkey, hindquarter thawed
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, juice and zest of
rosemary or oregano
1/4 cup olive oil

Steps:

Preheat oven to 200C.
Place the turkey hindquarter in a roasting pan.
Add salt, pepper, lemon zest and juice, olive oil and herbs into a bowl. Mix well and rub mixture on turkey.
Place tray in the oven. Cook at 200C for 20 minutes, then reduce the temperature to 180C and cook for about 90 to 120 minutes, basting the meat regularly with the pan juices.
Test with skewer, when juice runs clear it is done.
Serve with cranberry sauce.

Nutrition Facts : Calories 1446.8, FatContent 87.2, SaturatedFatContent 20.7, CholesterolContent 510, SodiumContent 1651.2, CarbohydrateContent 2.4, FiberContent 0.4, SugarContent 0.6, ProteinContent 153.3

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