Merritt Family Two Hour Turkey Recipe - Allrecipes.com
Merritt Family Two Hour Turkey Recipe
  • READY IN 3+ hrs

Merritt Family Two Hour Turkey

Recipe by  

"Fabulously moist. Works every time. And, yes, it really is a two-hour turkey! The trick is to use heavy duty, large size aluminum foil and then seal turkey in the foil completely. My new inlaws thought I was crazy when they arrived at our home to a cold, raw turkey one Thanksgiving. But they are believers now."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 12 pound turkey Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    3 hrs 20 mins

Directions

  1. Remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.
  2. While turkey is reaching room temperature, place a rack in the lowest position in an oven. Line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. Preheat oven to 425 degrees F (220 degrees C).
  3. Remove the giblets and neck from the turkey cavity, and set aside. Wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. Sprinkle the turkey, inside and out, with lemon pepper seasoning. Sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. Sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. Loosely tie the legs, and fold the wings underneath the turkey.
  4. Place the prepared turkey into the roasting pan. Surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. Mix the white wine, cognac, chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. Pour half the liquid into the turkey cavity and the other half into the pan. Cover the turkey with more aluminum foil, making a tent so the foil doesn't contact the turkey skin. Crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.
  5. Roast in the oven for 1 hour. Remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. Reduce oven temperature to 400 degrees F (205 degrees C) and roast the turkey for 1 more hour, until no longer pink at the bone and the juices run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • Save the drippings left over from roasting the turkey to make a delicious Thanksgiving gravy.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2008

The flavor of this turkey is INCREDIBLE. I just skimmed the pan drippings and thickened them, and it made the best gravy we've ever had. My husband has requested that this be the only way we make turkey in the future. To be fair, you probably need to allow a bit more than two hours to cook the turkey. My 13-lb turkey took about 2.5 hours, and that was after I re-sealed the foil and cranked the oven up to 500 for the last 20 minutes of cooking. It worked, but not in the time specified.

 
Most Helpful Critical Review
Dec 09, 2008

I should have known better then to think this turkey could have cooked in 2 hrs! After 4 1/2 hrs and it still wasn't done I took it out and cut off the breast meat so we could eat! I'm so glad I wasn't cooking for my parents or In-laws!

 

10 Ratings

Nov 27, 2009

The best turkey I have ever cooked!!!! My turkey was 12 lbs (as the recipe calls for) and it cooked perfectly with 2 hours oven time! Couldn't be easier! I will never make it any other way!!!! Even if I do have to allow extra time for a bigger bird...

 
Dec 26, 2009

Wonderful. I had a 20 pound turkey so I doubled the recipe. Amazingly it cooked in under 4 hours. The turkey is so moist and has amazing flavor. I did make a few changes because of what we had on hand. We did not have fresh parsley so I used fresh thyme, and the leafy part of celery. Other then that all was the same. Love this recipe and will likely make my turkeys like this again. LOVE IT.

 
Nov 30, 2009

This is a fabulous recipe. I had a 13-lb turkey and it was done in about 2 hours. The white meat was extremely moist and the drippings made a very flavorful gravy. After the first hour, when I removed the foil, I did have to add more broth to the pan. And I am allergic to tomatoes so I skipped adding the tomato juice. Otherwise, I followed the recipe and was very, very pleased. I will definitely use this recipe again.

 
Jan 05, 2010

This was the most flavorful and moist turkey I have ever made. Served for Christmas eve the family all raved about it. I did leave out the tomato juice as I don't like it and I added about 15 more minutes to both processes so and extra 30 minutes total for a larger turkey. I do cook my turkeys breast down and when I turned it over my husband said what is the matter with this turkey is it cooked? I told him the brown part was on the back so if you want a brown breast cook it breast up. I will always use this recipe to cook a turkey just wonderful.

 
Dec 10, 2009

Yes, like other reviews have said, it really needed approximately 2.5-3 hours to cook, but this turkey was the most tender, delicate of my cooking life. Caveats include: the gravy made from juices in the turkey was FAR too sweet, what with all the fruit juices, so plan ahead and have turkey stock on hand. Loved this recipe. Browned up like something on the cover of a magazine. Lovely.

 
Jan 01, 2014

I cooked a 12 lb. bird exactly as this recipe states and it was the best bird I've ever cooked and at 60 I've cooked a few! Sealing the foil so it doesn't leak but is not touching the bird is the secret. I also cooked mine at 425 the whole time! Fell off the bone! Only way I will cook a bird now!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 758 kcal
  • 38%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 264 mg
  • 88%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 91.8 g
  • 184%
  • Sodium
  • 689 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

How to Roast a Turkey

See a simple beginner-friendly method for roasting a moist, beautiful turkey.

How to Prep and Roast Turkey

Watch a very simple method for prepping and roasting turkey.

How to Cook a Turkey

See an easy, no-fail method to roast a juicy, golden-brown bird every time.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States