Have you seen the new recipes that claim dry salt rub marinated on your turkey the night before will make it cook up in as little as 90 minutes! I think it has to do with cutting out the backbone and breaking the breastbone. Has anyone tried this or have any knowledge on it?
Butterflying speeds up the cooking process, and this is a small bird, about half the size of a traditional turkey. I don't know why the salt would make it cook faster, but then, there are lots of things I don't know!