45 Minute Roast Turkey Mark Bittman Recipes

In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone - or ask your butcher to do it for you - and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.

Provided by Mark Bittman

Categories     dinner, easy, roasts, main course

Time 45m

Yield 10 servings

Number Of Ingredients 5

• Ingredients

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 70 grams, SaturatedFat 6 grams, Sodium 1082 milligrams, Sugar 0 grams, TransFat 0 grams

Another great recipe from Mark Bittman. It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.

Provided by blucoat

Categories     Whole Turkey

Time 45m

Yield 10-14 serving(s)

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 493, Fat 28.5, SaturatedFat 7, Cholesterol 180.6, Sodium 173.3, Carbohydrate 1, Fiber 0.1, Protein 54.4

Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h

Yield 4 to 10 servings

Number Of Ingredients 3

• Ingredients

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 20 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 0 grams