I have never been a big fan of the traditional roasted turkey on Thanksgiving. Different parts of the bird end at different times, so by the time the legs are cooked, the breast meat is completely dry. If you don't want to go the frying route, how can you end up with a moist and delicious turkey?
If you've never heard the term before, it probably sounds a bit funny, but spatchcocking simply means removing the backbone of the bird so that it can lie flat. This allows it to cook much more evenly in about half the time, so that you do not have dry, exaggerated pieces. It also exposes more surface area, so you get crisper skin.
Your butcher may be able to do your dirty work for you, but if not, the process is relatively simple.
All you need to catch your bird is a peeler and a pair of poultry shears. Place the turkey breast down and use the scissors to cut along each side of the spine. You cut through the leg and ribs, so it can cost some elbow fat.
Now cut off the excess fat around the cavity and use your peeler to cut around the wishbone and pull it out .
When you're done, turn over your turkey and use your hands to push the breastbone down and flatten it to make. Put the wings under the bird and it is ready to go into the frying pan.
Watch the video of J. Kenji Lopez -Alt from Serious Eats to see the process step by step and for instructions on it use the backbone to improve your gravy.