The trick to speed-roasting your turkey is to cut out the backbone. When you butterfly the turkey (do it yourself or ask your grocer to do it for you), you expose more of the meat to the heat, requiring less time, and providing a crisp skin without drying out the breast. To prevent filling your kitchen with smoke, the turkey is cooked over the dressing, which absorbs the drippings. Now all of your turkey cooking woes are solved!
The following recipe is best begun two days before you plan to cook your bird to allow for optimal brining and drying time.
Step 1: Butterfly the Bird
All you want to do is remove the backbone and break the breast bone to the turkey lies flat. If you want to try it yourself, follow the steps on the How to Butterfly a Turkey for more info!