-
-
My review
Merritt Family Two Hour Turkey
merritt_family
"Fabulously moist. Works every time. And, yes, it really is a two-hour turkey! The trick is to use heavy duty, large size aluminum foil and then seal turkey in the foil completely. My new inlaws thought I was crazy when they arrived at our home to a cold, raw turkey one Thanksgiving. But they are believers now."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 20 m servings 758 calsOriginal recipe yields 12 servings (1 - 12 pound turkey)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.
- While turkey is reaching room temperature, place a rack in the lowest position in an oven. Line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. Preheat oven to 425 degrees F (220 degrees C).
- Remove the giblets and neck from the turkey cavity, and set aside. Wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. Sprinkle the turkey, inside and out, with lemon pepper seasoning. Sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. Sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. Loosely tie the legs, and fold the wings underneath the turkey.
- Place the prepared turkey into the roasting pan. Surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. Mix the white wine, cognac, chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. Pour half the liquid into the turkey cavity and the other half into the pan. Cover the turkey with more aluminum foil, making a tent so the foil doesn't contact the turkey skin. Crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.
- Roast in the oven for 1 hour. Remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. Reduce oven temperature to 400 degrees F (205 degrees C) and roast the turkey for 1 more hour, until no longer pink at the bone and the juices run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 758 calories; 32.8 g fat; 8 g carbohydrates; 91.8 g protein; 264 mg cholesterol; 689 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1313 Ratings
-
-
-
-
-
Most helpful positive review
12/10/2008
The flavor of this turkey is INCREDIBLE. I just skimmed the pan drippings and thickened them, and it made the best gravy we've ever had. My husband has requested that this be the only way we mak...
Most helpful critical review
12/7/2008
I should have known better then to think this turkey could have cooked in 2 hrs! After 4 1/2 hrs and it still wasn't done I took it out and cut off the breast meat so we could eat! I'm so glad...
Most helpful
Most positive
Least positive
Newest
12/10/2008
The flavor of this turkey is INCREDIBLE. I just skimmed the pan drippings and thickened them, and it made the best gravy we've ever had. My husband has requested that this be the only way we mak...
12/7/2008
I should have known better then to think this turkey could have cooked in 2 hrs! After 4 1/2 hrs and it still wasn't done I took it out and cut off the breast meat so we could eat! I'm so glad...
11/25/2009
The best turkey I have ever cooked!!!! My turkey was 12 lbs (as the recipe calls for) and it cooked perfectly with 2 hours oven time! Couldn't be easier! I will never make it any other way!!!! ...
12/24/2009
Wonderful. I had a 20 pound turkey so I doubled the recipe. Amazingly it cooked in under 4 hours. The turkey is so moist and has amazing flavor. I did make a few changes because of what we had o...
11/30/2009
This is a fabulous recipe. I had a 13-lb turkey and it was done in about 2 hours. The white meat was extremely moist and the drippings made a very flavorful gravy. After the first hour, when ...
12/31/2009
This was the most flavorful and moist turkey I have ever made. Served for Christmas eve the family all raved about it. I did leave out the tomato juice as I don't like it and I added about 15 ...
12/7/2009
Yes, like other reviews have said, it really needed approximately 2.5-3 hours to cook, but this turkey was the most tender, delicate of my cooking life. Caveats include: the gravy made from jui...
1/1/2014
I cooked a 12 lb. bird exactly as this recipe states and it was the best bird I've ever cooked and at 60 I've cooked a few! Sealing the foil so it doesn't leak but is not touching the bird is th...