Search
To cook your turkey in 2 hours, the key is butterflying your bird. It is quite simple, lie your bird on a large cutting board breast side down.
Take a pair of kitchen shears and get a good grip on your bird, then cut down the length of the bird. Start at the tail and slice up to the neck cutting down one side of the backbone.
If you get too close to one of the bones, don't try to cut through it. Just adjust your shears and cut around it. Continue until you have completely separated one side from the backbone.
Repeat on the second side of the backbone, so you will have the backbone completely separated. Make sure your cuts look clean. If you see any large bits of fat or marrow, use your hands to get those out of the way.
Flip your turkey back over so the breast is up. Then open up the back that has your lovely slit in it and straighten out the legs so it almost lies flat on your cutting board.
Now the fun part. Place your hands on the breast bone and press down hard until the turkey lies flat. This takes a decent amount of force. You will hear a few cracks in your turkey as you break the bones.
Your bird is now ready to brine. Combine water, cider, vinegar, and kosher salt, 1-3 sprigs of thyme and sage. Because you have butterflied your bird your brine will be truly able to cover the whole bird in just your roasting pan. Refrigerate 12 hours or overnight.
In the morning, rinse your bird thoroughly and dry completely with paper towels.
Using your fingers, separate the skin from the breasts and thighs. Rub the butter over the breasts and thighs, under the skin. Slide a few leaves of sage and sprigs of thyme under the skin. Season all the sides with salt and pepper.
