out in a pan like a butterfly. Roasting this way takes less than an hour because you're doubling the surface area. Copyright 2012 National Public Radio. To see more, visit http://www.npr.org/. Transcript AUDIE CORNISH, HOST: From NPR News, this is ALL THINGS CONSIDERED. I'm Audie Cornish. MELISSA BLOCK, HOST: And I'm Melissa Block. It's planning time, that time of year when we're thinking about the Thanksgiving table, debating whether marshmallows absolutely need to be on the sweet potatoes, whether we can flout tradition and spice up the green bean casserole just this one. And, of course, it's when we get ready to rumble with the turkey. All this week, we'll be asking chefs for some Thanksgiving meal tips and today we start with that big bird. Here to help is Alton Brown, host of the "Next Iron Chef" on The Food Network. His mission, to convince me that the way I cook my turkey is wrong. ALTON BROWN: First off, I know I will not be able to convince you that you're doing anything wrong because that's how it is with turkey. Turkey is a very emotional thing and you only do it one day a year, typically, or a lot of people do. So I know I'm not going to convince you. BLOCK: But I don't know. I mean, I'm never so completely wowed by my turkey. I think I'm persuadable. BROWN: All right. Because you should be wowed. You should be like, oh, my dear Lord, wow, that's