You will Need:
- 1 huge brined turkey (I used a 22lb bird)
- Kitchen shears
- Temperature probe
- 1 handful butter
- Seasoning of your choice
- Salt and pepper
One word of caution before we begin... if you have any phobias or misgivings about touching raw poultry, you'd better get over it. You're about to go full "butcher" on your turkey. You're going to get gooey, bloody, and dirty. It will all be ok, trust me! You have soap and water and a sink, and it will all be over soon enough! Now, muster up some courage. Grab your shears, lay the bird, breast side down, onto a cutting board, and snip out the spine. Take your time, and cut along both edges of the backbone. You need strong fingers, so you may need some help with this part.
Now, while the turkey is still sitting with the breast side down, use your hands to flatten or "open" the turkey. I like to remove the breast bone (or "keel" bone). This is a thick bone that runs right down the middle of the turkey, between the breasts. To remove it, you will need to use a filet knife to cut the breast meat away from it, and you'll need some strong fingers to pull it up and out. Removal of the breast bone it not necessary, but it will make carving much easier, later.
Now, set the pan aside and wash your hands, wrists, elbows, and your counter-top. Take a deep breath, pour yourself a glass of wine and have a look at what you've done! You've prepped a bird, restaurant style, in such a fashion that you'll be able to cook it in half the time, cover it with foil, transport it to your venue, and serve it to the amazement of your guest, all without getting a single other thing dirty! Relax, the hard part is over!!
My guests (14 of them) simply annihilated this turkey! It was completely gone and eaten in under 20 minutes! We didn't need gravy, we didn't need stuffing, and we didn't even need a knife! The pieces just fell apart and couldn't have been any tastier!