Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

In our quest to cook the best ever Thanksgiving turkey, we’ve cooked birds <a href="https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever">sous vide</a>, rolled up <a href="https://www.chefsteps.com/activities/turkey-roulade">roulades</a>, <a href="https://www.chefsteps.com/activities/extra-crispy-fried-turkey">deep-fried</a> those pieces KFC-style, and even <a href="https://www.chefsteps.com/activities/cauldron-turkey">buried it</a> in super-heated salt. Through all of these turkey trials, tribulations, and successes, we’ve stayed away from roasting that big bird whole. We’re staunch believers that the key to getting the best-tasting white meat and the most succulent dark meat is to actually cook them separately. But we know that many of our turkey recipes are pretty time-consuming. So, this year we limited ourselves to a short window of time. This two-part method gives you juicy breasts and moist, tender legs in just about two hours. Plus, a delicious gravy is built right in! All you need is a pressure cooker and an oven.This rapid-fire turkey technique is definitely not traditional. But the results are absolutely worth it.

Two-Hour Roast Turkey