WATCH AND LISTEN: How to cook a turkey in half the time

How to cook your turkey faster

CINCINNATI, OH (FOX19) - Did you wait too late to pick up a turkey? Do you hate waiting 4 hours (or more) for it to cook only to risk it being dry?

Either way, we’re here to help. FOX19 anchor Rob Williams showed us a simple trick that will help you cook a bird in less than two hours, juicy and perfectly cooked when it comes out.

See video recipe here, or listen to the instructions below on the Rob Williams Anytime podcast:

What you’ll need:

  • Whole turkey (Preferably fresh. If frozen, you’ll need more time to thaw.)
  • Sharp kitchen shears
  • Meat thermometer
  • Roasting pan with stand
  • Poultry blend
  • Grape Seed Oil (Other oils like olive, canola, vegetable will do)
  • Course Kosher salt
  • Fresh ground pepper

HOW TO COOK YOUR TURKEY FASTER WITH ROB WILLIAMS. ROB JUST WALKED INTO THE NEWSROOM MAYBE 90 SECONDS AGO. LET'S DO IT.

Posted by FOX19 on Friday, November 16, 2018

DIRECTIONS (NOTE: For this video, we used a 14-pound bird and it was finished in an hour and a half. Cook time will vary based on your oven and turkey, but using this method will still cut your total cook time in half no matter what.)

  • If frozen, let your bird thaw based on directions on the packaging
  • Flip turkey over so the breast is facing down. You’ll be able to feel the backbone running along with top (facing you)
  • Using your kitchen shears, start cutting through the backbone on both sides.
  • This will take some time, be patient and make even cuts and it should come out cleanly.
  • Use the removed backbone for stock or discard it.
  • With the backbone removed, oil the entire turkey inside and out and heavily season with salt and pepper.
  • In your roasting pan, set up your stand and place your poultry blend right in the middle.
  • Place your turkey in the pan with the breasts on top and the open cavity facing down and out of sight.
  • OPTIONAL: Add white wine or chicken stock to the pan along with onions, carrots and celery.
  • Cook turkey at 375° for an hour and a half then check.
  • The safe temperature for a turkey is 165° so use your meat thermometer and check in the thickest part of the thigh.
  • Once you’ve got the safe temperature, remove from oven and let it rest for at least 10 minutes before carving.
  • If you begin carving immediately, you’ll lose all the juices inside!

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