Mark Bittman's 45 Minute Roast Turkey

Mark Bittman's 45 Minute Roast Turkey is a main course that serves 10. One portion of this dish contains roughly 56g of protein, 22g of fat, and a total of 431 calories. For $1.11 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. This recipe is liked by 38 foodies and cooks. Head to the store and pick up extra virgin olive oil, fresh thyme, garlic cloves, and a few other things to make it today. It will be a hit at your Thanksgiving event. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is spectacular. Users who liked this recipe also liked Mark Bittman's Brownies, Mark Bittman Corn, and Mark Bittman's Potato Gratin.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Heat the oven to 450°F. Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit. 2 Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper. 3 Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly). 4 Begin to check the bird's temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155-165°F on an instant-read meat thermometer; check it in a couple of places. 5 Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. (Or make Turkey Gravy.) Or serve at room temperature.

 

Step by step:

1. 1

2. Heat the oven to 450°F.

3. Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.

4. 2

5. Tuck the garlic and the herb under the bird and in the nooks of the wings and legs.

6. Drizzle with the olive oil and sprinkle liberally with salt and pepper.

7. 3

8. Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).

9. 4

10. Begin to check the bird's temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155-165°F on an instant-read meat thermometer; check it in a couple of places.

11. 5

12. Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. (Or make Turkey Gravy.) Or serve at room temperature.

Nutrition Information:

covered percent of daily need