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Two-Hour Turkey:
by show: Christopher Kimball's Milk Street Television
From Christopher Kimball's Milk Street Television. The trickiest part of Thanksgiving dinner often is the pileup at the oven. Casseroles, dinner rolls and dressing all vie for oven space that’s dominated by the turkey, putting a squeeze on the cook to get the complete meal on the table on time. But by spatchcocking the turkey (that is, cutting out the backbone and flattening the bird so all of the meat is on the same plane) and allowing it to stand at room temperature for an hour before roasting and roasting in a moderately hot oven, the centerpiece of the meal can be in and out of the oven in two hours or less. Start to finish: 3.25 hours (20 minutes active), plus resting. Serves 8-10.
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