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45 Minute Roast Turkey Mark Bittman Recipe

Revolutionize your Thanksgiving! This incredibly fast and flavorful roast turkey recipe from Mark Bittman is perfect for busy cooks. Forget hours of roasting – a 10-pound turkey is ready in just 45 minutes! By spatchcocking (removing the backbone and flattening) the turkey, we maximize even cooking and browning. The result? A juicy, perfectly browned turkey with crispy skin that's surprisingly easy to make. Ideal for smaller gatherings or when oven space is limited.

Prep Time 20 mins
Cook Time 45 mins
Calories 493 kcal
Protein 108g
Rating 5.0 (2 Reviews)
45 Minute Roast Turkey Mark Bittman 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 45 Minute Roast Turkey Mark Bittman

  • 1 whole turkey
  • 4-6 cloves garlic, minced
  • 1 tablespoon fresh tarragon, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

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How to Make 45 Minute Roast Turkey Mark Bittman

  1. Preheat oven to 450°F (232°C). Place the turkey on a stable cutting board, breast-side down. Using kitchen shears, carefully cut out the backbone.
  2. Turn the turkey breast-side up and gently press down to flatten it.
  3. Place the flattened turkey breast-side up in a large roasting pan.
  4. Arrange the wings to partially cover the breasts, and let the legs protrude slightly.
  5. Tuck 4-6 cloves of minced garlic and 1 tablespoon of fresh herbs (such as thyme, rosemary, or sage) under the skin and into the nooks of the wings and legs.
  6. Drizzle the turkey with 2 tablespoons of olive oil and generously season with salt and freshly ground black pepper.
  7. Roast for 20 minutes undisturbed.
  8. After 20 minutes, the turkey should be starting to brown nicely. Remove from oven.
  9. Baste the turkey with the pan juices and return it to the oven.
  10. Reduce oven temperature to 400°F (204°C).
  11. After 15 minutes, begin checking the turkey's internal temperature with an instant-read thermometer. Insert into the thickest part of the thigh.
  12. The turkey is done when the thigh registers 155-165°F (68-74°C). Check in a couple of places to ensure even cooking.
  13. Remove from the oven and let the turkey rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  14. Carve and serve the turkey with the roasted garlic cloves and pan juices. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

0g

Fat

35g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Easy Beginner Cook Fall Holiday Event Kid Friendly Kosher Winter Turkey Dietary Thanksgiving Seasonal Meat Whole Turkey