One of the most frequently read and Googled posts on this blog is my ode to butterflying a chicken, "What Alton Brown Taught Me," which also includes a cool You Tube video on how to do it. I can't say enough good things about the benefits of butterflying (a.k.a. "spatchcocking") the bird. It cooks faster whether on the grill or in the oven, it produces more even browning, moister meat, and more flavor with extra surface area for your spice rub and seasoning. I do it all the time.
Why then, do I hesitate to endorse butterflying your turkey, as this post from Serious Eats urges you to do?
No good reason. This spatchcocked turkey is a gorgeous bird -- brined, lovingly seasoned and classically roasted, just flattened! It's turkey without a backbone. I guess it offends our iconic Norman Rockwell sensibilities about turkey presentation and carving -- the bird on the platter, the knife and fork in the hands of the host, the grateful guests gathered around the table.
Though of course Rockwell's image has also been the butt of parody: