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With golden, crispy skin and tender, juicy meat, this 90 minute turkey recipe takes the stress out of Thanksgiving!
Yep. You read that right. You can BAKE an entire turkey with this 90 minute turkey recipe and it will be juicy and delicious. If you prepare a little ahead of time, you can also be rewarded with that gorgeous crispy skin covering the whole bird.
Every year for Thanksgiving, we go over to my parents house. My mom has the giant farmhouse table that seats 20 people easily, so it makes sense. Since she’s hosting, and turkey usually takes at least 3 hours to bake, Mom typically makes the turkey and we all pitch in for sides.
If you want to see more pictures of the table (my brother made it!) you can check out my Thanksgiving Tablescape here.
Last year, however, I happened to already have a 13 pound turkey in my freezer that needed to be cooked. I volunteered to make the bird and figured I’d just have to go over early that morning to get it into the oven.
To be honest, I’m not a huge fan of turkey. I like it in small doses, and I do love a good leftover turkey sandwich. But so often it gets dried out or just ends up bland and tasteless. Cooking in an oven bag helps keep the meat moist, but then you end up with soggy skin. *Gag.*
I did some research and starting reading about many different ways to cook a turkey. I read several articles, watched a few videos and settled on spatchcocking and this 90 minute turkey recipe.
What does it mean to “spatchcock” a turkey?
To spatchcock something, you remove the backbone and lay it flat for cooking. It can be done with chicken, cornish game hens, turkey-any bird you want to cook quickly.
The reason it cuts down so much on cook time is that more of the bird is exposed to the heat. This helps the dark meat cook as quickly as the white, resulting in juicy turkey in half the time.
How do you get such crispy skin when baking a turkey?
Salt and air.
Yep, that’s it. When you rub a salt mixture all over the skin of the turkey, it not only adds great flavor, it helps to pull the moisture out of the skin. If you want crispy skin, it needs to be really dry.
Now comes the part that feels counter-intuitive. After salting the skin, you need to leave the whole turkey in the refrigerator overnight UNCOVERED. It’s going to dry out beautifully, leaving a layer of skin that’s just begging to crisp and turn golden while baking.
Obviously, if you’re reading this because it’s 11:00 AM on Thanksgiving morning and you need to serve a cooked turkey by 12:30, you’re going to have to skip that part. So no crispy skin for you.
It will still work, and salting the skin will help, but you just won’t get the benefit of having let the bird air dry all night long.
Side dish ideas for serving with turkey:
- Green Bean Casserole with frozen green beans
- Crockpot Express Mashed Potatoes
- Crockpot Express Cranberry Sauce
- Cornbread Casserole
- Crockpot Express Candied Yams
90 Minute Turkey Recipe
Ingredients
- 1 12-14 lb. whole turkey
- 3 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp sage
- 2 tsp coarsely ground pepper
Instructions
The night before:
- Pat the turkey dry with a paper towel and place on a cutting board. (Put a towel beneath the cutting board to help hold it in place.)
- Using kitchen shears, remove the backbone by cutting along one side and then the other. This takes some force and leverage, so be careful! (Save the bone for making broth!)
- Turn the bird over and press down on the sternum to flatten. You should hear a "crack."
- Place on a wire rack over a foil-lined baking sheet. (Make sure the rack is safe for cooking-typical non-stick cooling racks are not.)
- Rub the salt and herbs all over the skin, making sure to cover the whole bird.
- Place the pan in the refrigerator overnight (uncovered!) to dry out.
Cooking day:
- Remove the turkey from the fridge to come to room temperature whole the oven preheats to 450 degrees.
- Bake at 450 for 75-90 minutes. Check the temperature at the thickest part of the thigh. It should read 170-175 degrees. Remove from the oven and let rest for 15 minutes before carving so you don't lose all the juices!
Nutrition
If you’re more of a visual learner, here’s a great video to walk you through the “how to” of breaking down the turkey or you can see step by step photos on Taste of Home.
See more great fall recipes like this one on Meal Plan Monday!
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
CHRISTIE MARTINEZ says
I have always brined the turkey for 12 hours then cooked it in the oven for several hours. Should I bypass the brining if I use this technique?
Nicole Burkholder says
This method is essentially the same thing as brining. It’s called a “dry brine” rather than a wet brine where you soak the turkey in salty water, etc. You will get the same results, so it’s completely unnecessary. Just salt/season, leave in the fridge overnight to dry and then bake!
Linda says
My mom was doing this method for as long as I can remember. But it was a whole 20× lb turkey, stuffed.
She would tent it completely for most of the roasting. I also did it for years thereafter.
It was always perfect.
This year is the first time in years I have do the bird for company and I’ll do the same again.
Nicole Burkholder says
I’m not sure what part of your mom’s recipe is the same as this one (maybe salting the skin and letting it dry for roasting?) but you can’t stuff a turkey that’s been spatchcocked. You have to split the breast bone in half and splay the turkey open, so there’s no way to stuff anything inside it. That’s how it cooks so much faster than a traditional roasted turkey. It’s another reason why you need a smaller turkey to make it work well-the big 20 pounders don’t fit on a large baking sheet once they are spread open. 🙂 But the salted and dried overnight skin is PERFECTION if you love crispy turkey skin, and you can do that with any kind of turkey. (I just didn’t want any readers to be confused and thing they could stuff a turkey that’s been prepared by spatchcocking it.) Good luck with your bird this year!
Beth says
This method really saved us when our oven konked out, an hour into roasting (but I didn’t realize it until 3 hours in).
Delicious and a real Thanksgiving saver! I appreciate you!
Leydy says
What if you don’t refrigerate the turkey and just make it the day of ??
Nicole Burkholder says
You can still do it, you just won’t get the super crispy skin because it hasn’t had the chance to dry out.
Regina Blake says
How about a 20 pound turkey?
Nicole Burkholder says
The issue would be finding a sheet pan large enough for a 20 pound turkey. If you cut it in half you could do it, though. Increase the cook time and just check for 165° in the thickest parts of the meat.
Debra Worden says
So I got the turkey into the roaster and walked away. Forgot to set the temp. So I looked up how to cook the turkey quickly and found this recipe. Amazing!! I just turned the roaster on 450 degrees and 90 minutes later I had the moistest turkey I have ever cooked.
Bonnie says
I cooked my turkey last Thanksgiving using this recipe. It was absolutely amazing! Best bird I’ve ever tasted, literally! Thank you for recipe, I will use it every year!
Nicole Burkholder says
Wasn’t the crispy skin just the BEST?!? I’m glad you liked it!
Elaine says
I made a chicken instead of a turkey and it was the juiciest chicken I have ever made/tasted. I don’t normally like the dry breast but this was delicious!
Nicole Burkholder says
Yes! It seems counterintuitive to prepare it this way, but it works so well for any poultry! I’m glad you liked it!