Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / 45 Minute Roast Turkey (Mark Bittman) Recipe
    Lost? Site Map

    45 Minute Roast Turkey (Mark Bittman)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    blucoat's Note:

    Another great recipe from Mark Bittman. It’s almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 5
      Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. Or serve at room temperature.

    Ratings & Reviews:

    • on April 24, 2010

      55

      I made this on Thanksgiving and it was great! I was so glad I did. I had to work that day and couldn't be home with the turkey. My husband smashed it down for me and I cooked it when I got home from work. I will make it again next Thanksgiving also! The flavor was good, too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2009

      55

      Unbelievable! This is THE best turkey I have ever made - and I have made lots of turkeys. I didn't keep track of the time but it was less than an hour for a 9 pound turkey breast - not a whole turkey. Very suitable for a dinner party! I will double the amount of garlic next time as it was very tasty with a few cloves smeared on sliced turkey and we needed more. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for 45 Minute Roast Turkey (Mark Bittman)

    Serving Size: 1 (197 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 493.0
     
    Calories from Fat 256
    52%
    Total Fat 28.5 g
    43%
    Saturated Fat 7.0 g
    35%
    Cholesterol 180.6 mg
    60%
    Sodium 173.2 mg
    7%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 54.4 g
    108%

    The following items or measurements are not included:

    fresh tarragon

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites