Glistening skin and juicy meat come easily to a spatchcocked turkey. All you do is cut out the backbone, press the turkey to flatten, and brush with a mix of olive oil, salt, and pepper.
Start with the turkey breast-side down. Use poultry shears to cut along both sides of the backbone, beginning at the tail end. If you hit a tough spot, try cutting with just the tip of the shears.
Set aside backbone (and giblets) for stock. Take hold of both newly cut edges, and open the turkey. Remove any large pieces of fat. Turn the turkey, breast-side up.
Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side. (For better leverage as you work, stand on a step stool.)
Place the turkey on a rimmed baking sheet. Let stand for 30 minutes. Use a basting brush to apply oil mixture. To roast turkey, follow the recipe's instructions.
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