Two-hour turkey, part one: we didn’t believe Chris Kimball told us he could get a turkey in and out of the oven that fast, but he proved us wrong. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection. See instructions and the recipe below, and stay tuned for part two! (And yes, there’s resting time. But dry brining in place of wet brining allows use to skip the overnight wet brine in a salt water vat, making it pretty painles

Two-hour turkey, part two. We didn’t believe Chris Kimball when he told us he could get a turkey in and out of the oven that fast, but he proved us wrong. He skips the wet brine and spatchcocks the bird, which flattens it for easy refrigerator shelf storage and perfectly even roasting throughout. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection. (Yes, there’s resting time. But skipping the overnight wet brine in a salt wa

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