On Thanksgiving this year, we spatchcocked the turkey, and it cooked way too quickly. None of the delicious sides were done cooking by the time the turkey started cooling. Which seems like the opposite problem of most holiday dinners.

Inspired by this blunder, I looked at how different cooking methods affect time in the oven. All proteins are 12 pounds. Oven temperature varies.

Source data (with links to recipes): https://docs.google.com/spreadsheets/d/1Hv-mR44oyOxE0o60NNq3EI9agD-kPNVfHHefIoiMElQ