The butcher indeed spatchcocked my turkey, but it appears he just split the backbone in half. Should I try to remove the halves?
Also, the bird is about 16lbs. I planned on roasting in a convection oven, and The Food Lab recommends a 450 oven (without temp reduction). At what temp should I be roasting this bird, and for how long? I also have two additional legs (thigh/drum) and wings to roast on a separate rack. What cooking time am I looking at for those parts?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)