Spatchcocking, or butterflying, is the fastest and easiest way to cook a turkey with juicy meat and a crisp skin. This video from Kalamazoo Outdoor Gourmet grillmaster, Russ Faulk, demonstrates how to butcher and flatten the bird so you can spend less time cooking and more time enjoying Thanksgiving.
While there are more than a few guides to spatchcocking (Serious Eats has a great slideshow and explanation of the process, and we've previously mentioned Mark Bittman's method), I like this video because it helps you see how to cut through the backbone with the shears and also the keel bone (removing the keel bone is optional, but may make the turkey lay flatter?a good thing).
Faulk cooks the turkey in 75 minutes on the grill, but you can roast the turkey in just 45 minutes.
Butterflied Turkey in 75 Minutes on the Grill | YouTube
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