Poultry connoisseurs will attest that the best way to roast a bird is to spatchcock it first. Cutting out the backbone—while a little gruesome—guarantees a juicy breast, legs that are cooked all the ...

I once tried to spatchcock a Thanksgiving turkey with a regular pair of kitchen shears. It didn't go so well. For those who don’t know, spatchcocking is also called butterflying, and it requires that ...