Spatchcocking means that you’re cutting out the backbone and flattening the turkey (or chicken), making all the parts cook evenly (the white meat is done at the same time as the dark meat), as well as cooking the bird from both sides. If you’re planning to make stock, roasting from both sides is perfect, because you’ve doubled the surface of the bird. More bird = more flavor in your stock. The only downside: It doesn’t look like the old-school Norman Rockwell Thanksgiving turkey. (We can live with that.) [art]Brett Hofacker[/art]