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turkey thighs plated

Fastest & Easiest Roast Turkey Ever

Think roasting a turkey is hard? Not anymore. You can prep this bird in the time it takes for the oven to preheat.

Low FODMAP Serving Size Info: Depends on size of turkey. We suggest about 1/4 pound (115 g) of turkey off-the-bone per person.

Course: Dinner, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Makes: 16 servings
Calories: 328 kcal
Author: Dédé Wilson

Ingredients:

  • 12 to 16 pound (5.4 kg to 7.3 kg) turkey, thawed, with giblets and neck removed, brought to room temperature (see Tips for an easy prep idea)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup (36 g) chopped leeks, green parts only
  • Fresh or dried rosemary, sage, and thyme
  • 6 tablespoons (85 g) unsalted butter, cut into thin pieces

Preparation:

  1. Position rack in center of oven. Preheat oven to 450°F/230°C.
  2. Place the turkey on a cutting board, breast side down. Use a very sharp knife or cleaver to remove the backbone. Start at the “tail” end and just start cutting/hacking along one side of the backbone, then the other. The backbone can be used to make Turkey Stock.
  3. Turn the turkey over, cut off the wings and add them to the backbone for stock (or feed to your dogs if you are a raw dog food fan like Dédé). Cut off the legs and thighs, and then separate the legs from the thighs. Firmly press down on the turkey breast to flatten the carcass as much as possible.
  4. Place the breast, two legs and two thighs on a large roasting pan or large rimmed sheet pan. Generously season the pieces on all sides with salt and pepper. Scatter leeks over all, then season with some herbs. Just go by eye and use images for visual help with amount. Place butter pieces evenly over all.
  5. Roast for 30 minutes, then reduce heat to 325°F/165°C, basting with accumulated juices once during this first roasting period. 15 minutes later check the legs, which will probably be done first. (whenever you open the oven, use it as a moment to baste). When individual pieces reach 165°F/74°C, remove them to a heatproof platter (we use another rimmed sheet pan) and tent loosely with foil. Keep roasting pieces until all are done, but it will be within another 15 to 30 minute increment (it will depend on whether your turkey was truly at room temperature to begin with). Let pieces rest for about 20 minutes after they are out of the oven to allow juices to redistribute.

Dédé's Quick Recipe Tips Video

Tips

  • Cutting up the raw bird can be a bit of a to-do. Ask your butcher to do it for you and you will be able to get this ready to go into the oven in the time it takes the oven to preheat.
  • For a little extra effort, you can ensure the juiciest breast meat. Loosen the skin carefully away from the flesh and tuck a few pieces of butter underneath the skin as well as on top.
Nutrition Facts
Fastest & Easiest Roast Turkey Ever
Amount Per Serving
Calories 328 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 50g100%
* Percent Daily Values are based on a 2000 calorie diet.