Turkey, Fast and Easy



  • 1 (8- to 10-pound) fresh or frozen turkey, thawed
  • 2 teaspoons kosher salt
  • 1/2 cup water or stock, plus additional
  • 1/2 teaspoon black pepper


1. Preheat oven to 500°.

2. Rinse turkey; remove giblets, gizzard, and neck, and set aside.

3. Place turkey on a rack in broiler pan; sprinkle with salt and pepper. Add 1/2 cup water or stock to bottom of the pan along with turkey giblets, gizzard, neck, and any other trimmings. Place turkey in oven, legs-first.

4. Roast at 500° for 20-30 minutes or until top of turkey begins to brown; reduce heat to 350°. Continue to roast, checking after 1 hour or so; to keep top from overbrowning, cover with aluminum foil. If bottom of pan dries out, add water or stock, 1/2 cup at a time. Turkey is done when an instant-read thermometer inserted into thickest part of thigh measures 180°. If top is still not browned enough, remove foil and increase heat to 425° for last 20-30 minutes of cooking time.

5. Remove turkey from oven. Transfer to platter and make Simple Sherry Gravy while turkey rests (let sit for 20 minutes before carving).

    Prep: 5 minutes; Cook: 120 minutes.
  • Yield: 8 servings plus leftovers (serving size: 6 ounces meat with skin removed)

Nutritional Information

Calories per serving: 295
Fat per serving: 9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 51g
Carbohydrate per serving: 0.0g
Fiber per serving: 0.0g
Cholesterol per serving: 132mg
Iron per serving: 3mg
Sodium per serving: 294mg
Calcium per serving: 44mg