Interesting read. I have not seen a Turkey done as he reommends...back-removed.. We may have to try one this season.
Al, try it first with a 3-4lb chicken. I think you'll be surprised just how well spatchcocking a bird works. I do mine in a large pre-heated cast iron pan.
I'll brown the chicken skin side down on the stove top and then turn the bird over meat side down and then pop the pan in a pre-heated oven.
post edited by Twinwillow - 2013/11/12 13:00:13