Page 73 - Turkey Book from Meathead

the outdoor air temp, the thickness of the breasts, and the unique characteristics of your grill or smoker.
3) A spatchcocked bird fits better on a grill with a low lid. It is perfect for Weber Kettles, as shown above.
4) Carving is a lot easier. The thighs come o with one easy cut. No fumbling around looking for the joint. The breasts are also easier to remove.
5) It looks pretty cool too!
Begin by trimming o loose flaps of skin from both the front and rear cavities. Toss the skin in a large roasting pan in which you will make the gravy.
Lay the bird on a cutting board or in a pan breasts down, backbone up. You can remove the backbone with a knife, but a sturdy pair of kitchen shears works best. Here’s how (and yes, I know this is a chicken not a turkey, but the technique is the same).
“To succeed in life, you need three things: a wishbone, a backbone and a funny bone.” Reba McEntire