The food lab better home cooking through science ( PDFDrive ) 750

THEEASIESTAND
FASTEST:ROASTED
BUTTERFLIED
TURKEY
WITHGRAVY
As with butterflied chicken, cooking a turkey like this
solves pretty much every problem that a whole turkey
has, making the actual roasting process completely idiotproof. As long as you’ve got good kitchen shears, an
instant-read thermometer, and a few brain cells to rub
together,youshouldbeabletoputaperfectturkeyonthe
tableanydayoftheyear.
With a quick-cooking chicken, you can go straight on
aracksetinafoil-linedrimmedbakingsheet.Dothiswith
a turkey, and the drippings will start to burn before the
turkey is done. To solve this problem, and add some
flavor in the process, I spread a layer of chopped
vegetables in my roasting pan. The vegetables release
juices as they cook, preventing the drippings from
burning and creating a flavorful base for you to add to
yourgravyattheend.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernight(seehere).


SERVES10TO12
3largeonions,roughlychopped(about6cups)
3largecarrots,peeledandroughlychopped(about4
cups)
4stalkscelery,roughlychopped(about4cups)
12thymesprigs
2tablespoonsvegetableoil

1wholeturkey,12to14pounds,butterfliedaccordingto
theinstructionshere,backbone,neck,andgiblets
reserved.