Recipe: 2-hour Turkey

Has anyone seen this recipe? Safeway has come up with a recipe called the "2-hour Turkey". We were thinking of trying this on 1 of 2 turkeys this year.

Here is the recipe:

2-HOUR TURKEY

1 frozen turkey, 10 to 24 pounds, thawed
1 to 2 tablespoons extra virgin olive oil
coarse kosher salt and coarse ground black pepper
1 cup chicken broth (optional, for drippings)

Bring thawed turkey to room temperature. Remove and discard truss that holds turkey legs together. Remove giblets and neck from cavity and save for gravy. Pull or trim off and discard lumps of fat in neck and body cavity. Rinse turkey inside and out with cool water. Pat dry with paper towels. Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper.

Place the adjustable V-shaped rack in a pan about 13 in. wide by 16 in. long and 3 in. deep (set rack sides so the bird is a minimum of 2 inches from pan bottom). Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.

Using aluminum foil, form caps over the tips of each drumstick to prevent burning when roasting at high heat. If any parts of the turkey (such as the wings) extend beyond pan rim, tuck a foil strip underneath to make sure drippings flow back into pan. Leave legs untied. Do not add stuffing or close body cavity.

Insert the oven-safe meat thermometer near the center of the breast through the thickest part of the breast until the tip touches bone (the coldest part of the turkey and the most accurate spot to check doneness).

Verify oven temperature and set pan on the lowest rack in a 475 degree F oven (do not use convection heat; it causes excessive smoking). Roast according to time chart below, checking as directed during cooking, until thermometer reaches 160 degrees F. Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas. If there is any excessive smoke, check to see if drips are not being caught by foil; adjust foil as needed or slide a larger, shallow-rimmed pan under the roasting pan. Very carefully, wipe drips from oven bottom with a damp kitchen towel folded around a spatula.

Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Leave oven temperature at 475 degrees F. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165 degrees F, the USDA safe cooking temperature for poultry.

Insert a strong, long-handled carving fork or wooden spoon all the way into turkey body cavity; lift and carefully tilt turkey to drain juices from the cavity (be careful; there may be a lot of juice) back into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices in pan; you will use them later for making gravy.

To carve turkey, cut off legs at thigh joints. If joints are red or pink, return legs to the oven in another pan at 475 degrees F for 3 to 5 minutes (or until done) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey (wash knife if it cut into turkey that wasn't fully cooked). Save juices to pour into gravy for richer flavor, if desired. (If juices are red or pink pour into a saucepan and boil a minute to two before pouring into gravy.)

TURKEY TIME CHART:
Same-weight birds aren't shaped the same; some cook much faster than others. Start checking birds under 12 pounds at least 30 minutes before the minimum cooking time; for larger birds, start checking after 45 minutes of cooking. When temperature reaches 140 degrees F, check every 10 minutes until thermometer reads 160 degrees F, Meat and oven thermometers sometimes vary; if any meat looks less done than you like after carving, return it to the oven for desired doneness.

Turkey Weight - Cooking Time Range

10-13 lb - 50 mins to 1 1/4 hrs
13-16 lb - 1 1/4 hrs to 1 hr 50 mins
16-19 lb - 1 1/4 hrs to 2 hrs
19-22 lb - 1 1/2 hrs to 2 hrs
22-24 lb - 1 1/2 hrs to 2 1/2 hrs

Adapted from source: Safeway