2-Hour Turkey, Really
Published: Friday, November 21, 2025
10 to 24 lb. thawed, whole turkey
2 Tbsp olive oil, extra virgin
1 to 3 tsp. coarsely ground salt (Kosher or sea)
Freshly ground pepper
Place oven rack on second-to-lowest position in oven. Preheat oven to 475°. Pour 2" of water (or broth) into a roasting pan with a wire rack. (If you don't have a rack, take a long piece of aluminum foil and wad it up into a long rope, then coil it in the bottom of the pan and rest your turkey on that. You just don't want the turkey to rest on the bottom of the pan.)
Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing. Rinse turkey thoroughly, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper towels. Place on V- or U-shaped wire rack in roasting pan, so turkey doesn't rest on the bottom of the pan.
Rub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. Pull wing tips away from the body, twist them and tuck them, backward, under the bird (up by its neck). Using a piece of aluminum foil, form caps over the end of each drumstick. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. It's okay to put a little seasoning in the cavity (herbs, lemon, onion) but don't fill up the cavity.
Bake in preheated oven, making sure to keep replenishing the water or broth in roaster to help prevent smoking. Halfway through cooking time, turn the roasting pan around 180° to ensure even cooking. Turkey is done when the internal temperature in the thickest part of the thigh and breast is 160°.
When done, cover completely with foil and let rest 30-45 minutes before carving. After resting, transfer to a platter for carving. NOTE: There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing. (It took about 2 hours 15 minutes to cook a 22.5 pound turkey.)
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