Looking to change the way you cook with easy, bold, fresh recipes? Then you'll LOVE Milk Street ❤️ Try now for just $1 and get unlimited access to: - Every recipe - Every TV and radio show - Free store shipping - Live Cooking Classes This offer won't last! Click below now for instant access to every recipe a free gift | Christopher Kimball’s Milk Street

After decades of waterlogged turkeys, submerged in vats of brine, Chris FINALLY figured out how to make turkey. He calls it: the Two-Hour Turkey. It's not only by far the easiest method, but it's also the best. Crispier skin, juicier meat, better flavor, two hours. There are two keys to this: spatchcocking, which flattens the bird enough that it slides easily onto a refrigerator shelf and cooks quickly and perfectly evenly. And skipping the overnight wet brine, which was widely considered a good

NO-BRINE TURKEY on this week's Milk Street Radio. Recipe and this week's show on our website: http://www.177milkstreet.com/radio Plus, Dan Pashman The Sporkful podcast (@thesporkful) explores a vegetarian Thanksgiving; we take your calls with Sara Moulton, and we explore the inner lives of fish. Also on: * iTunes: http://apple.co/2ekyV7v * TuneIn: http://bit.ly/2dP2yN3 * Stitcher: http://bit.ly/2eMaVhn * Amazon Echo: Say, “Alexa, play Milk Street Radio podcast on TuneIn." #milkstreetradio | Chri