How to Cook a Turkey Faster for a Delicious Thanksgiving Meal

Cooking a whole turkey can be intimidating, especially if you’re on a tight schedule. Traditional recipes call for roasting a turkey for hours, which isn’t always feasible. However, with some simple preparation techniques, you can cut your turkey roasting time in half and still end up with a tender, juicy, and flavorful bird that will be the star of your Thanksgiving table.

Why Does Turkey Take So Long to Cook?

There are a few reasons why turkey takes a notoriously long time to cook:

Turkeys are large birds with a lot of meat, so it takes longer for the heat to penetrate all the way through. The minimum safe internal temperature for turkey is 165°F. Getting the innermost meat up to temp without drying out the outer meat is tricky.
The thick breast meat often finishes cooking before the thinner thigh and leg meat is done The white and dark meat have different cooking times
The cavity of a whole turkey is so large that it’s hard for the heat to reach the inside evenly.
Turkey skin takes time to crisp up. Long, slow roasting helps render fat and dry out the skin

How to Cut Turkey Cook Time in Half

By making a few simple modifications you can slash your turkey roasting time and still achieve delicious results

Spatchcock the Turkey

Spatchcocking (aka butterflying) involves removing the backbone and flattening the bird for roasting. This allows more direct heat contact with more surface area of the turkey, dramatically reducing cook time.

To spatchcock:

Place turkey breast side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.
Flip bird over. Press down firmly on the breastbone to flatten. You’ll hear it crack.
Roast spatchcocked turkey breast side up on a rimmed baking sheet.

Separate the Leg Quarters

Because dark meat cooks more quickly than white meat, separating the legs allows them to finish cooking at the same time as the breast.

Using a sharp knife or kitchen shears, detach the whole leg quarters where they meet the breast.
Roast legs and breast on the same baking sheet, tented with foil if needed.

High Heat for Browning + Lower Heat to Finish

Starting with a hot oven (425-450°F) promotes fast browning and crisping of the skin. Then reducing the heat ( 325-350°F) lets the meat gently finish cooking without burning.

Roast at high heat for 30 minutes.
Drop temp and continue roasting until internal temperature reaches 165°F when checked in thickest part of breast and thighs.

Dry Brine for Crispier Skin

Salting the skin and letting it air dry in the fridge overnight pulls out moisture so the skin gets extra crispy when roasted.

Pat turkey dry. Rub skin all over with kosher salt and herbs.
Leave uncovered in the fridge for 8-24 hours before roasting.

Roast on a Rack over a Sheet Pan

Elevating the turkey on a wire rack over a foil-lined sheet pan allows air flow all around the bird for even cooking. The pan catches any drippings.

Baste with Pan Drippings

Basting the turkey with the juices pooling in the sheet pan helps keep the meat moist and promotes browning. Using an oven-safe baster, baste every 30 minutes.

Turkey Roasting Times

Using the above techniques, you can expect to roast a 12-15 lb turkey in around 1 hour and 15 minutes to 1 hour and 30 minutes. Always check the internal temperature in multiple spots to ensure it’s reached 165°F.

Here are some approximate roasting times:

12 lb spatchcocked turkey: Around 1 hour 15 minutes
14 lb spatchcocked turkey: 1 hour 30 minutes
15 lb spatchcocked turkey: 1 hour 30-45 minutes

For even faster roasting, consider cutting the spatchcocked turkey into parts. The breast and legs can roast in 40-50 minutes cut up.

Make-Ahead Tips

For less Thanksgiving day stress, you can prep your turkey in advance:

Spatchcock, salt, and dry brine 1-2 days before roasting. Keep chilled.
Roast the turkey a day or two early. Slice breast meat and refrigerate in broth so it doesn’t dry out.
Reheat gently in a low oven or on the stovetop in broth.

Serving and Carving a Spatchcocked Turkey

A spatchcocked bird makes for a dramatic presentation at the table before carving. Because it lies flat, it’s easier to carve than a whole round turkey.

Let turkey rest at least 15-20 minutes before slicing to allow juices to redistribute.
Place on a large cutting board or platter. Slice breast meat across the grain into thin pieces.
Separate leg quarters where the thigh meets the drumstick. Slice thigh meat and serve drumsticks whole.

Delicious Turkey Side Dishes

A faster turkey is only one part of a delicious Thanksgiving meal. Round it out with comforting sides like:

Fluffy mashed potatoes or roasted sweet potatoes
Savory stuffing or cornbread dressing
Green bean casserole or roasted Brussels sprouts
Cranberry sauce
Parker House rolls or biscuits
Pumpkin or pecan pie for dessert

With smart turkey roasting tricks like spatchcocking, dry brining, and high heat roasting, you can enjoy a show-stopping turkey feast even when you’re crunched for time. Don’t be afraid to try new techniques for a fast, foolproof holiday bird.

how to cook a turkey faster

How To Make 2-hour turkey, really.

1 PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what youll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE: Even WITH a pristine oven, I still smoked out my house last Thanksgiving… so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan…and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since its directly above the heating elements.
2 Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing (like the plastic thing that holds the legs together). 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.
3 Place on V or U-shaped wire rack in roasting pan, so that turkey doesnt rest on the bottom of the pan. The first time I made this I didnt have a rack, so I just slapped it in my grandmothers old-fashioned blue-enamel roaster pan and it turned out FINE. If you dont 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. NOTE: I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking (which can be brutal). The first year I made this, I didnt put water in the bottom of the pan…and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
4 Rub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
5 Pull wing tips AWAY from the body, twist them and tuck them, backward, under the bird… up by its neck.
6 Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim, make a foil “collar” underneath to make sure drippings flow back into the pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. Its probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but dont fill up the cavity.
7 Pour 2 inches of water into the bottom of the pan.
8 Bake on the 2nd to lowest rack in the oven.
9 Halfway through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over.
10 Its done when the internal temp (in the thickest part of BOTH the THIGH and BREAST is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from the oven. Approximate Cooking Timing: 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs…or a bit more depending on how humongous it is. Are you sure its not an ostrich youre roasting? If not, call the Guinness Book of Records.
11 Cover completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. 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.
https://youtu.be/Thx8qtu4NMo
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Ingredients For 2-hour turkey, really.

1 thawed, whole turkey (from 10 – 24 pounds)
2 Tbsp olive oil, extra virgin
1 to 3 tsp coarsely ground salt (Kosher or sea)
freshly ground pepper

Fastest Roast Turkey | Thanksgiving Recipes | The New York Times

FAQ

How can I speed up cooking a turkey?

Want to ensure your bird is juicy and delicious yet speeds up the cooking time so everyone can watch the game? Foil wrapping is the answer! This technique helps speed the cooking process and locks in the turkey’s natural juices.

How quickly can you cook a turkey?

The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°. That works out to approximately 3 hours for a 12- to 14-pound bird (a 12-pound turkey is pretty standard).

Can you cook a turkey at 450?

To make the turkey using our high-heat method, blast the bird at 450, rotating once halfway through the cooking time. A 16 lb. bird takes 2 1/4 hours; an 18 lb. bird, like the one we had last year, takes 2 hours and 45 minutes.

How can I Make my Turkey cook faster?

If you fall behind schedule on the big day, don’t panic (we’ve all been there) — here are five smart ways to help your turkey cook faster, so you can get it on the table in time. 1. Don’t stuff the bird. Skip cooking the stuffing in the bird.

What are the health benefits of ground turkey?

Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.

Can you cook a Turkey at high heat?

Cooking turkey at high heat can also help achieve crispy, savory skin. Don’t let our high-heat turkey recipe intimidate you; we walk you through every step to ensure that your end result is unmatched. Once you’ve let your turkey rest, now all that’s left to do is carve, serve and enjoy! Move oven rack to lowest position; heat oven to 450°F.

How long do you cook a 13 pound turkey?

Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. then turn the oven down to 250 °. (The USDA RECOMMENDS that you cook at a minimum of 325°F oven temp, which you can also do and the turkey cooks faster. The choice is up to you.)