Baking emergencies. We have all had them. I’m confident in saying that even Martha Stewart, before she was the Martha Stewart, had them. We run out of ingredients, mess up recipes, and run out of time. Nowhere is that more common than the dreaded Thanksgiving turkey. Timing is everything with this ‘foul’ bird. (Get it? Because a bird is a fowl? Lol!)
I have found the solution for last minute emergencies. Do you believe that it is possible to cook a turkey in an hour? It is but it’s not by cooking it at 700 degrees. Hotter for shorter doesn’t equal the best results. How do you reduce cooking time? By increasing surface area. I hope you aren’t squeamish because increasing the area takes some butchering. You will be removing the backbone, chopping legs, flattening, and all sorts of other things in the name of a delicious dinner.
I’d opt for buying a pre-cut turkey but this might come in handy in a pinch. Once your turkey is out of the oven, golden brown and delicious, don’t forget to let it rest! It helps firm and moisten the meat back up. If you’re looking for a delicious turkey recipe, The Pioneer Woman has an awesome brine…
Here’s the video…Enjoy!
