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The Fastest Roast Turkey Recipe That Exists
The Fastest Roast Turkey Recipe in the Universe
Photo: Liz Andrew/Styling: Erin McDowell

Guys, this is a cause we really believe in. In fact, we’ll probably use this recipe for every single Thanksgiving, Christmas and holiday dinner for the rest of our lives. It roasts in the oven for just 33 minutes. Thirty-three! (That’s because you carve the bird before you roast it.) Then it bakes just like chicken. Done and done.

RELATED: Maple-Herb Roasted Turkey Legs

10 servings

2 lemons

Nonstick spray, as needed

8 tablespoons (1 stick) unsalted butter, at room temperature

4 garlic cloves, minced

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

One 15-pound turkey, cut into breasts, thighs, drumsticks and wings

Kosher salt and freshly ground black pepper

3 sweet onions, peeled and quartered

2 cups chicken broth

1. Preheat the oven to 425°F. Lightly grease two baking sheets with nonstick spray.

2. Zest one of the lemons into a small bowl and mix with the butter, garlic, thyme and rosemary.

3. Slide your fingers under the skin of each piece of the turkey and generously spread the butter mixture underneath. Rub the remaining butter on the outside of each piece. Season the turkey generously with salt and pepper.

4. Quarter the lemons and divide among the two baking sheets along with the onions.

5. Arrange the thighs, drumsticks and wings on one baking sheet and the breasts on the other.

6. Transfer the baking sheets to the oven and pour 1 cup broth into each. Roast until an instant-read thermometer inserted into the thickest part of a breast and thigh registers 165°F, 30 to 33 minutes. If the skin looks too dark before the meat has reached the correct temperature, lower the oven temperature to 375°F for the remainder of the cook time.

7. Transfer to a serving platter and garnish with the roasted onions and lemons.

834 calories

37g fat

13g carbs

107g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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