2 Hour Turkey

1. 1

   Cut off skin at the neck.

2. 2

   Cut off wing and second joint.

3. 3

   Remove giblets.

4. 4

   (It's probably a good idea to cook the wings and giblets to make stock since most of the juice will stay in your turkey rather than making a lot of pan drippings).

5. 5

   Clean turkey and pat dry.

6. 6

   Salt and pepper inside and out.

7. 7

   Coat all over with oil, rubbing in a little to make sure you have a good coating.

8. 8

   Sprinkle generously with paprika.

9. 9

   Place turkey on its side in a large roaster.

10. 10

    Roast in a 400 degree oven for 2-3 hours.

11. 11

    3/4 of the way through the cooking time, turn turkey to the other side.

12. 12

    It is very important that you DO NOT PIERCE THE SKIN.

13. 13

    Just a hint: To ensure you don't pierce the skin and let out all the juice you might want to use a couple old (clean) oven mitts and just pick up the bird to flip it.

* Per serving · 4 servings · Values may vary.

No additional tips available.