two-hour turkey?

[skydivellama 0]

Does anyone have the Safeway supermarket directions for roasting a 20-lb turkey in 2 hours? I left my copy of their pamphlet at home and apparently it's only available in Safeway stores (no Safeway where I am now). I tried Google and couldn't get it. If anyone has the directions and could post/PM them, I would be eternally grateful!

Happy Thanksgiving all!

"Perhaps she saw before her a lifetime of walking on the ruined earth and chose instead a single moment in the air." -Carolyn Parkhurst

[weegegirl 2]

Just deep fry it! Heard it's tastey as hell and only takes like 3 minutes per pound!

[Evelyn 0]

No way you can roast a 20 lb. turkey in 2 hours. Although someone mentioned deep frying, a 20 lb. turkey won't fit in most deep fryers. Maybe you could microwave it for a while and then finish it in the oven.

Life is either a daring adventure or nothing ~ Helen Keller

[skydivellama 0]

Actually, according to the Washington Post it really does work; I couldn't believe it either! They have a couple of articles about it. You prepare it a certain way (no stuffing, don't tie the legs together) and roast at 475 degrees. Just can't find the specific directions.

"Perhaps she saw before her a lifetime of walking on the ruined earth and chose instead a single moment in the air." -Carolyn Parkhurst

[happythoughts 0]

I saved time by not having to stuff it.
When I checked, it turned out that the turkey
was already stuffed. Think of the time that I saved.

[lisamariewillbe 1]

I dont think it would be as good or as moist as say a brown bag turkey or an all night turkey......

simple turkey

fill it with crap...
rub butter on it
add salt and pepper

put turkey in a brown paper bag

add a can of beer to a roasting pan with a stick of butter, stick turkey in the pan, cook on 250 for hours and hours..... used to start mine at 3 am , it was done at noonish I think...

to lazy to get the recipe time....


can of beer on in the pan

Sudsy Fist: i don't think i'd ever say this
Sudsy Fist: but you're looking damn sudsydoable in this

[JohnMitchell 16]

500 degrees for 30 minutes, then 350 degrees until done, put a tent of foil over the breast meat for the 350 roasting, to keep the white meat from drying. You want the white meat to 160 degrees, the thighs to 175+ degrees, that's why the tent. Should take just a little over 2 hours for a thawed, unstuffed 20 pounder. Not my usual way to cook a turkey, but we're going to try it this year.

[flyangel2 2]

If you cook that bad boy breast down, the white meat won't dry out

May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view. May your mountains rise into and above the clouds. - Edward Abbey

[JohnMitchell 16]

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If you cook that bad boy breast down, the white meat won't dry out

Yep, I've experimented with that, but then you don't get the browning, and some of the skin will stick to the pan, ruining the Norman Rockwell moment.

From what I can tell, each meat has it's own ideal internal "done" temp. Trying to hit that without going too high seems to do the best for me. You ought to come over for my super low and slow roasted prime rib. Oh man, it's good!

[1969912 0]

We BBQ'd one once and it was really quick, probably a couple hrs.

"Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ."
-NickDG

[skycat 0]

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Just deep fry it! Heard it's tastey as hell and only takes like 3 minutes per pound!

Deep fried is great. Best turkey I ever had, if I ever do T-day that isn't just Derek and I, I may try it.

Fly it like you stole it!

[TheAnvil 0]

Hmmmm...I dunno about that. Way too short a time unless you're deep frying, in my opinion.

Now Rachel Ray did a thanksgiving dinner in 60 min on the FOOD NETWORK that looked quite tasty.

Vinny the Anvil
Post Traumatic Didn't Make The Lakers Syndrome is REAL
JACKASS POWER!!!!!!

[monkycndo 0]

Quote

Actually, according to the Washington Post it really does work; I couldn't believe it either! They have a couple of articles about it. You prepare it a certain way (no stuffing, don't tie the legs together) and roast at 475 degrees. Just can't find the specific directions.

Saw it on TV. Don't remember the exact temps (thought it was only a single high temp, but might be wrong), but important directions to follow. The bird needs to be on a roasting V rack so the heat gets to the bottom of the bird so it cooks evenly. Don't stuff the bird. Rub the skin with olive oil (not butter) to get the skin to brown. Season the skin with salt and pepper. Dried herbs and butter can cause the skin to burn. I don't think they covered the bird during cooking. Internal temp of the meat should be checked in the breast and the leg. Once you pull it out, put a foil tent over it to hold the moisture as it rests for 20-30 minutes before carving. Looked good on TV.

Good luck.

• Quote

[SkymonkeyONE 4]

Three minutes per pound in a deep fryer at 350-400 degrees and you are set.

[JohnMitchell 16]

Quote

Now Rachel Ray did a thanksgiving dinner in 60 min on the FOOD NETWORK that looked quite tasty.

I think Rachel Ray looks quite tasty.