You don't have to get up at 6am to make a perfectly crisp, juicy roast turkey!  With these super simple techniques, that bird is ready to hit the table in two hours or less.  To make it even easier on yourself, all of the preparation can be done in advance, including the bed of lush, bready stuffing to rest your turkey on.  

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

It's a simple technique to butterfly a bird, but when it comes to turkey, you're going to need some real elbow grease.  I knew I wanted to DIY my first time around, but next time, I'll definitely ask my grocer very sweetly to do it for me.  This works up a sweat!

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!

I do more or less the same thing when I cook a chicken in one of those round convection ovens. My favorite way to cook a turkey of around 14-16 pounds is in an Orion cooker (google it) the Orion is so fast you can do 2 turkeys or a turkey and a ham even if you sleep to noon and still be done before dinner time.
This looks awesome...do you wind up with drippings in the bottom of the pan, or are they ALL absorbed into the stuffing? Thanks!
Thanks for posting this..I will try this. I am wondering though, why does the turkey look discolored in the brine? <br>
What size bird did you start with to get the 90-ish minute cook time?
What an excellent question, and I can't believe I didn't include that information when I wrote this. I'm guessing it was in the ballpark of 10 lbs, give or take two. The most important part is to continue checking the internal temp until it reaches to appropriate levels.
Lovely, thank you so much! And yes, checking the temp is the only way to go!
Accuracy and ease of preparation always count, and in my book you have demonstrated this procedure perfectly. I especially like that you use a tap water brine without cooking and butterflying the bird. May I suggest combining chopped herbs with the butter that's slipped underneath the skin? Bravo!
Goodness, thank you! You're doing much for my ego!
If i can make it, i will open a shop to sell Roast Turkey. LOL.
I use sugar 2:1 salt with frozen birds (turkey, duck, capone- goose reminds me of liver so only cook it by special request of the terminally ill!!!). All have been happy with the results. I've done the 'fancy' brines but never impressed with the impact all the spices and aromatics had on the meat- minimally detectable in the skin so now I stick to the simple colloids and everyone is soooo impressed by moist poultry they ask no questions! Excellent 'ible once again- Happy Holidays!
Beautiful color on your bird! It looks nice and moist.

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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