Pat your thawed turkey dry
2. Flip your turkey to be breast side down on a cutting board
3. Starting at the tail, cut along one side of the backbone until you’ve cut through the rib bones up to the neck
4. Spread the turkey open slightly, and begin to cut along the other side of the backbone
5. Remove the backbone (Save this for turkey stock)
6. Flip the turkey over and press down on the breast bone until the turkey lays flat
7. Spread the turkey legs, and tuck the wing tips under the breast to avoid burning
8. Cook your spatchcocked turkey for about 6 minutes per pound and until you’ve reached an internal temperature of 165°F in the thigh, breast, and wing