I’ve never been a huge fan of the traditional roasted turkey at Thanksgiving. Different parts of the bird finish cooking at different times, so by the time the legs are cooked through, the breast meat is totally dry. If you don’t want to go the deep-frying route, how can you still end up with a moist and delicious turkey? Spatchcock ItIf you’ve never heard the term before, it probably sounds a little funny, but spatchcocking just means removing the backbone of the bird so it can lay flat. This allows it to cook much more evenly in about half the time, so you don’t have dry, overdone pieces. It also exposes more surface area, so you end up with crispier skin. Don’t Miss: How to Spatchcock a Chicken for Faster, Even CookingYou may be able to get your butcher to do the dirty work for you, but if not, the process is relatively simple. How to Spatchcock Your Thanksgiving TurkeyAll you need to spatchcock your bird is a paring knife and a pair of poultry shears. Place the turkey breast-side…more