It is boring bird season, but we are traditionalist around here. Last week I spatchcock’ed a 15 lbs. big boy for Thanksgiving day. And while I think turkey is a “C” tier meat at best, this method seems to be the best way to not turn it into a D or F. Deep frying or smoking probably fall into that same category of don’t fuck it up from the jump, but also seem way more involved with equipment, danger, and time.
Spatchcockery is dead simple. Use a sharp knife and ideally a good pair of poultry shears to flip it over and cut out the spine. Flip it back over, CPR the chest to flatten out the whole deal. Turn the oven way up, like way more than you’d think (450) and pop it in for way less time than you’d think (80-100 mins, but you should go by temperature monitoring). The goal is to get the dark meat (thighs) out from under the white meat (breast) and cook it all at the same time.