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How to Make a Quick & Easy Turkey

Watch and learn our techniques on how to make a turkey for Thanksgiving or Christmas from turkey parts in under an hour in this video from EVERY DAY WITH RACHAEL RAY magazine, plus get tricks and tips on the best way to season and carve your holiday turkey. From our collection of Step by Step ...

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Hi. I am Tracey Seaman, the test kitchen director at Everyday with Rachael Ray magazine. Today, we are making quick and easy turkey. And if you like turkey, this is the recipe for you because you can make a turkey at under an hour, any time of year. We are starting with turkey parts which are available in your supermarket all year long. I have 2 boneless turkey breasts with skin on. They weigh 2-1/2 to 3 pounds each. And for the dark meat lovers, we have 2-1/4 to 2-1/2 pound turkey thigh. We are gonna start out by drizzling with some high quality extra-virgin olive oil. This amount of turkey meat will serve 8 to 10 with enough for leftovers. And what's really great about it is, you're cooking the turkey at 400 degrees and the turkey is in the top of the oven so you get nice browning from the olive oil and the seasonings on the top of the skin, but the meat doesn't overcook and isn't dry, because it is only cooking in about 55 minutes time. Now, we can season the turkey with a lot of different things. I like a simple approach of some dried thyme. We could use fresh if you have it. So, we just do a nice sprinkling of thyme and then just some salt and pepper. These are classic seasonings for turkey, but if you like, you can use a variety of seasonings. If you like Asian food, or Mexican, or Indian, you can add your favorite spices. You can even add barbecue sauce. Now, we are ready to put it in the oven. All we have to do now is add a cup lemon. The lemon cooks along with the turkey and adds flavor to the pan juices. Again, we have the oven at 400 degrees and the rack is in the upper third for nice browning on top, which reduces the need to baste the turkey. And now, we just set the timer for 55 minutes. Wow. This looks really good. Now, I am gonna take the temperature of the meat. First, I'm gonna stick the instant-read thermometer deeply into the turkey breast and wait a few seconds. Once it stops climbing for a second or two, you know you're at the temperature-- the high temperature that you're gonna reach. And it's 165, it's perfect. And just to be sure, we are gonna check the thigh also. I'm gonna insert the thermometer along the bone but not touching. And that's great too. Now, when you're carving the breast, you wanna cut it like it's a London broil. So, you wanna cut even, thin slices against the grain. Okay, as you can see, I am slicing thinly against the grain. The meat is nice and juicy, and it's slightly pink, which is okay because we cooked to 165 degrees and then as the meat sat for 10 minutes longer, it went up another 10 degrees. So, we're just gonna continue cutting nice and thin until we have the whole breast sliced. Now, I am gonna carve the top of the turkey thigh. Now, I wanna see where the bone is and I am gonna cut the piece of meat as close to the bone as I can to release it from the bone. We're gonna cut all of the meat on all four sides of the bone as best we can. I wanna go back to the bone a little bit later, so I am gonna use my hands, but you can see that the thigh meat is nice and juicy, but it's all cooked through. It's like perfect. Then when you get down to this point, you can trim along the bone and get the last bits of meat off. Okay. So we wanna get every last little bit of meat and put it on our platter. And now, you have seen it all. It's the easiest, quickest turkey in under an hour. Thanks for watching.