Rather than roasting a whole bird this Thanksgiving, take the modern route and spatchcock the turkey. This method revolutionized turkey preparation—it cuts the cooking time in half and arguably produces a better bird. Whatever you do, don't let the term spatchcocking intimidate you. It basically means that the backbone is removed from the turkey so the bird lays flat rather than upright during roasting. A flatter turkey means that the drumsticks and thighs are also exposed to direct oven heat, resulting in perfectly juicy breast and thighs and crispy evenly browned skin, which are hard to get when a whole turkey is roasted.

Our step-by-step visual guide starts with a simple four-step method on how to spatchcock a whole bird. There's no need to place a special order with your butcher. It doesn't require any special equipment either—all you need is a pair of kitchen shears and a little elbow grease.

Our fuss-free roasting recipe highlights just how good a perfectly roasted turkey tastes. The bird is seasoned with only the essentials: salt, pepper, and oil. It's cooked to perfection on a rimmed baking sheet instead of on a bulky roasting pan. Best of all, the turkey takes up less vertical space in the oven, translating to room for more sides. For a stunning presentation, we finish with simple yet impressive carving instructions, so you can arrange a gorgeous platter of ready-to-serve turkey. It beats the traditional whole bird any day in both presentation and taste.

Stray from tradition and you might just create a new one in the process. Check out our guide for everything you need to know.