THE EASIEST AND FASTEST: ROASTED BUTTERFLIED TURKEY WITH GRAVY 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, you should be able to put a perfect turkey on the table any day of the year With a quick-cooking chicken, you can go straight on a rack set in a foil-lined rimmed baking sheet Do this with 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 your gravy at the end NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight (see here) SERVES 10 TO 12 3 large onions, roughly chopped (about 6 cups) 3 large carrots, peeled and roughly chopped (about 4 cups) 4 stalks celery, roughly chopped (about 4 cups) 12 thyme sprigs 2 tablespoons vegetable oil 1 whole turkey, 12 to 14 pounds, butterflied according to the instructions here, backbone, neck, and giblets reserved ...SERVES 10 TO 12 3 large onions, roughly chopped (about 6 cups) 3 large carrots, peeled and roughly chopped (about 4 cups) 4 stalks celery, roughly chopped (about 4 cups) 12 thyme sprigs 2 tablespoons vegetable oil... 12 thyme sprigs 2 tablespoons vegetable oil 1 whole turkey, 12 to 14 pounds, butterflied according to the instructions here, backbone, neck, and giblets reserved