Two-Hour Turkey

Chris Kimball's method makes roasted turkey the easiest dish on the Thanksgiving menu.

By Milk StreetNovember 7, 2023

Makes
8 to 10 servings
Cook Time
2 1/4 hours
Active time plus cooling
plus refrigeration and resting
Rating
16

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), 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. We also salt the bird in advance and refrigerate it uncovered for at least two hours or up to a full day. This process, called dry-brining, results in plump, juicy, well-seasoned meat and crisp, golden brown skin. But don’t dry-brine for longer than 24 hours; the meat can cook up stringy and dry. And don’t rinse off the salt, as this adds moisture that interferes with browning and crisping. We roast the bird on a bed of aromatics moistened with a little water to prevent scorching; you’ll have adequate drippings for making gravy.

Ingredients

1
12 to 14 pound turkey, neck and giblets discarded
Kosher salt and ground black pepper
3
medium carrots, peeled and cut into 2-inch pieces
3
medium celery stalks, cut into 2-inch pieces
1
large yellow onion, halved and sliced ¼ inch thick
2
large sprigs rosemary
1
tablespoon extra-virgin olive oil

Step 1

Place the turkey breast side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone top to bottom. Repeat on the other side of the backbone, then remove and discard, or reserve for making stock. Open up the sides of the bird, flattening it as much as possible. Sprinkle with 2 teaspoons salt, then flip the turkey breast up, making sure the sides are splayed out, not folded under.

Step 2

Using the heel of your hand, press down firmly on the thickest part of the breast until the wishbone snaps. If desired, remove and discard the wing tips or reserve for making stock; alternatively, tuck the wings to the back. Sprinkle 1½ tablespoons salt evenly over the skin side of the turkey, then transfer skin side up to a rimmed baking sheet. Refrigerate, uncovered, for at least 2 hours or up to 18 hours.

Step 3

One hour before roasting, remove the turkey from the refrigerator and let stand at room temperature. Heat the oven to 425°F with a rack in the lowest position. In a large roasting pan, toss the carrots, celery, onion and rosemary; distribute in an even layer. Transfer the turkey to the pan, placing it breast up on top of the vegetables. Drizzle the oil over the turkey, and, using your hands or a brush, spread the oil so it fully coats the skin. Sprinkle lightly with pepper.

Step 4

When the turkey has stood at room temperature for 1 hour, add 1 cup water to the pan (do not pour the water over the bird) and transfer to the oven. Roast until an instant thermometer inserted into the thickest part of the breast reaches 165°F, about 1¾ hours for a 12-pound bird or about 2 hours for a 14-pounder.

Step 5