The author and cook, Heather

William's Spatchcocked Turkey with Bread Salad (Turkey and Gravy)

Outlander Kitchen

We've spatchcocked a chicken on this channel before ( and we've even reverse-spatchcocked a chicken (, but we've never spatchcocked a turkey -- until now!

To be honest, I had done it several times before this, because it helps the turkey cook much more quickly and evenly, so I knew what I was getting myself into. The bigger the bird, the harder it will be to cut through the bones, so you might need some heavy-duty tools for this that aren't necessary for a chicken. (I have a few options available, and usually keep them all close to hand just in case.) And taking out the backbone gives you more turkey to use to make a flavorful stock, which you can then use to make the gravy.

Other than that, this is a pretty basic turkey that doesn't take days to prepare, but results in a nicely flavored bird with moist meat and crispy skin. That's pretty much everything I want for my turkey dinner. And when oven time is at a premium (like on Thanksgiving day), spatchcocking your turkey makes a lot of sense. Try it!