*When the backbone is removed, it is called “butterflied.” The butcher can do this or you can by cutting along both sides of the backbone with the sharpest knife or kitchen shears you own. Save the backbone for stock. Turn the turkey breast side up. Place your hand on one side of the breast, close to the breast and give it a firm push. You want to crack the bone. Repeat on the other side. The bird should lie flat.
**Consider having more stock on hand for adding to the pan in case the drippings start burning. Also, in case you overcook your turkey, once it is carved and on a platter, pour piping hot stock over everything to moisten it up!
SPATCHCOCKED TURKEY GRAVY
MAKES ABOUT 1 QUART
Pan drippings from the roasted turkey
5 Tablespoons all-purpose flour or 2 ½ Tablespoons arrowroot
3-4 Tablespoons olive oil or unsalted butter (if there are no pan drippings)
3 cups chicken or turkey stock
Sea salt and freshly ground black pepper to taste
Pour all the pan juices, including the fat, into a gravy separator. Allow the fat to separate from the juices.
Heat a medium saucepan over medium heat, warm 3-4 Tablespoons of the reserved fat from the gravy separator. If there is no fat, supplement with olive oil or unsalted butter. Add the flour and whisk rapidly to cook the flour, about 2-3 minutes.
Add the strained pan juices and 3 cups stock to the saucepan and whisk until smooth. Bring to a simmer and cook until thickened, about 5-10 minutes. Taste for seasoning. Keep warm over low heat. Add extra stock if necessary to achieve desired consistency.