Took some of the excellent advice offered here and am spatchcocking my bird (and cooking a large breast as well) so I can cater for more people faster. I asked my butcher if he'd spatchcock the 30lb bird I ordered and he said he'd never heard of it. He offered to 'sleevebone' it, which I think is not what i want... I told him to remove the backbone and flatten the bird, making sure he gave me the backbone.
Is that right?!
am English and in England we call it spatchcocking - is there an alternative I don't know? any advice I can gently give him on what I'm after?
And then, tweak however you wish.
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