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2 Hour Turkey

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“Trust me. It really works! This method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) I'm posting this because my mom and sisters have done this for years but this is my first time hosting Thanksgiving (yikes) and I don't want to loose the recipe before I use it.”
READY IN:
2hrs 20mins
YIELD:
1 turkey
UNITS:
US

Ingredients Nutrition

  • 1 (12 lb) turkey
  • salt and pepper, to taste
  • 14-34 cup vegetable oil, to coat
  • paprika

Directions

  1. Cut off skin at the neck.
  2. Cut off wing and second joint.
  3. Remove giblets.
  4. (It's probably a good idea to cook the wings and giblets to make stock since most of the juice will stay in your turkey rather than making a lot of pan drippings).
  5. Clean turkey and pat dry.
  6. Salt and pepper inside and out.
  7. Coat all over with oil, rubbing in a little to make sure you have a good coating.
  8. Sprinkle generously with paprika.
  9. Place turkey on its side in a large roaster.
  10. Roast in a 400 degree oven for 2-3 hours.
  11. 3/4 of the way through the cooking time, turn turkey to the other side.
  12. It is very important that you DO NOT PIERCE THE SKIN.
  13. Just a hint: To ensure you don't pierce the skin and let out all the juice you might want to use a couple old (clean) oven mitts and just pick up the bird to flip it.

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