The process is not for the squeamish, but I channeled my inner Julia Child and muscled through. A good, sturdy kitchen shears is a must. That's the turkey right out of the oven. I transferred it on the rack to another pan and tented with foil, as directed, and after a :20 rest began to carve.

I will never cook a turkey any other way again. It was SO quick to cook, with none of incessant basting & worrying -- and I didn't get sick of it while it was still in the oven -- and it was SO much easier to carve, as well. Unless you're a family that makes big show of the carving-at-the-table (and we never ever were), I can't think of a good reason to roast a turkey any other way.

A co-worker told me today that he spied spatchcocked turkeys for sale at a local grocery chain; I have previously seen spatchcocked chickens available there.

In other news, I've begun the last color/section of Zim's knitted blanket and should have it finished just in time for the baby shower on Saturday afternoon!