Best 4 Safeways Two Hour Turkey Recipes

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**Safeway's Two-Hour Turkey: A Thanksgiving Feast in a Jiffy**

Thanksgiving is a time for family, friends, and delicious food. But who has the time to spend hours in the kitchen cooking a traditional turkey? With Safeway's Two-Hour Turkey, you can have a mouthwatering turkey on the table in just two hours, without sacrificing any of the flavor. This innovative cooking method uses a combination of brining and roasting to create a juicy, flavorful turkey that's sure to impress your guests.

This article provides three different recipes for Safeway's Two-Hour Turkey, each with its own unique flavor profile. The **Classic Herb Roasted Turkey** is a timeless favorite, with a simple blend of herbs and spices that lets the natural flavor of the turkey shine through. The **Garlic Butter Roasted Turkey** is a more indulgent option, with a rich, buttery flavor that's perfect for special occasions. And the **Honey Sriracha Glazed Turkey** adds a touch of sweetness and heat, for a dish that's sure to leave your taste buds tingling.

All three recipes are easy to follow, even for beginner cooks. With step-by-step instructions and helpful tips, you'll be able to create a perfect turkey that's sure to be the star of your Thanksgiving table. So gather your family and friends, and get ready to enjoy a delicious and stress-free Thanksgiving with Safeway's Two-Hour Turkey.

Here are our top 4 tried and tested recipes!

SAFEWAY'S TWO HOUR TURKEY



Safeway's Two Hour Turkey image

Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs.

Provided by CHRISSYG

Categories     Whole Turkey

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (10 lb) whole turkey (if frozen, fully thawed)
1 -2 tablespoon extra virgin olive oil
kosher salt
pepper

Steps:

  • Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
  • Rinse turkey inside and out with warm water. Pat dry with paper towels.
  • Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
  • Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
  • Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
  • Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
  • Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
  • 10-13 lb. 50min to 1 1/4 hrs.
  • 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
  • 16-19 lb., 1 1/4 hrs to 2 hrs.
  • 19-22 lb., 1 1/2 hrs to 2 hrs.
  • 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
  • Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
  • Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
  • Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
  • Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
  • Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
  • Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
  • Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.

2 HOUR TURKEY



2 Hour Turkey image

Trust me. It really works! This method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) I'm posting this because my mom and sisters have done this for years but this is my first time hosting Thanksgiving (yikes) and I don't want to loose the recipe before I use it.

Provided by Keolani

Categories     Poultry

Time 2h20m

Yield 1 turkey

Number Of Ingredients 4

1 (12 lb) turkey
salt and pepper, to taste
1/4-3/4 cup vegetable oil, to coat
paprika

Steps:

  • Cut off skin at the neck.
  • Cut off wing and second joint.
  • Remove giblets.
  • (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).
  • Clean turkey and pat dry.
  • Salt and pepper inside and out.
  • Coat all over with oil, rubbing in a little to make sure you have a good coating.
  • Sprinkle generously with paprika.
  • Place turkey on its side in a large roaster.
  • Roast in a 400 degree oven for 2-3 hours.
  • 3/4 of the way through the cooking time, turn turkey to the other side.
  • It is very important that you DO NOT PIERCE THE SKIN.
  • 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.

TWO-HOUR TURKEY AND GRAVY



Two-Hour Turkey and Gravy image

Provided by Nathalie Dupree

Categories     Milk/Cream     Onion     turkey     Roast     Thanksgiving     Rosemary     Fall

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1 onion, halved or quarter
2 to 3 garlic cloves
3 to 4 rosemary sprigs (optional)
1 (12- to 14-pound) turkey
1/4 pound (1 stick) butter, melted, or vegetable oil (optional)
1 quart turkey broth or canned chicken broth
1/2 cup flour
1 cup cream (optional)
Salt
Freshly ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
  • The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
  • If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
  • While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

2-HOUR TURKEY



2-Hour Turkey image

The flavor is all that you would expect from a well-cooked Thanksgiving turkey, but the technique is so wonderfully different! The trick is roasting it on high heat and having the turkey wide open. A great time-saver on a holiday when the stove gets a workout. If you find the oven smoking, definitely follow the tip of keeping an...

Provided by Torrey Moseley

Categories     Turkey

Time 2h10m

Number Of Ingredients 4

1 thawed, whole turkey (from 10 - 24 pounds)
2 Tbsp olive oil, extra virgin
1 to 3 tsp coarsely ground salt (Kosher or sea)
freshly ground pepper

Steps:

  • 1. PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you'll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE: Even WITH a pristine oven, I still smoked out my house last Thanksgiving... so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan...and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it's directly above the heating elements.
  • 2. Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing (like the plastic thing that holds the legs together). Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper towels.
  • 3. Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on the bottom of the pan. The first time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE. If you don't have a rack...take a long piece of aluminum foil and wad it up into a long rope, then coil it in the bottom of the pan and rest your turkey on that. NOTE: I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking (which can be brutal). The first year I made this, I didn't put water in the bottom of the pan...and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
  • 4. Rub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
  • 5. Pull wing tips AWAY from the body, twist them and tuck them, backward, under the bird... up by its neck.
  • 6. Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim, make a foil "collar" underneath to make sure drippings flow back into the pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. It's probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but don't fill up the cavity.
  • 7. Pour 2 inches of water into the bottom of the pan.
  • 8. Bake on the 2nd to lowest rack in the oven.
  • 9. Halfway through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over.
  • 10. It's done when the internal temp (in the thickest part of BOTH the THIGH and BREAST is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from the oven. Approximate Cooking Timing: 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs...or a bit more depending on how humongous it is. Are you sure it's not an ostrich you're roasting? If not, call the Guinness Book of Records.
  • 11. Cover completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. After resting, transfer to a platter for carving. NOTE: There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.

Tips:

  • Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 4 to 5 pounds of weight. For quicker thawing, submerge the turkey in cold water, changing the water every 30 minutes until thawed.
  • Choose the right roasting pan: Select a roasting pan that is large enough to accommodate the turkey without overcrowding. Consider using a roasting pan with a rack to elevate the turkey and promote even cooking.
  • Prep the turkey: Remove the giblets from the turkey cavity and pat the turkey dry with paper towels. Season the turkey inside and out with salt, pepper, and your desired herbs and spices.
  • Roast the turkey: Preheat the oven to 325°F (165°C). Place the turkey breast-side up in the prepared roasting pan and add 1 cup of water to the bottom of the pan. Cover the roasting pan tightly with foil and roast the turkey for 2 hours.
  • Baste the turkey: After 2 hours, remove the foil and baste the turkey with the pan juices. Continue roasting the turkey, uncovered, for an additional 30 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  • Let the turkey rest: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the turkey, resulting in a more tender and flavorful meat.

Conclusion:

Safeway's Two-Hour Turkey is an easy and convenient way to prepare a delicious and juicy turkey for your holiday feast. By following the tips and instructions provided in this article, you can ensure that your turkey is cooked to perfection and ready to enjoy. Remember to allow ample time for thawing, roasting, and resting the turkey to achieve the best results. Whether you choose the traditional method or the oven bag method, Safeway's Two-Hour Turkey is sure to be a hit with your family and friends.

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