How to

Butterfly A turkey

A Butterflied Turkey

(meaning, one with the backbone removed and the turkey flattened like an open book) cooks evenly and quickly. For grilling, choose a 12- to 14-lb. turkey, which is small enough to fit within the indirect heat area and will serve 10 to 12 people.

Set turkey breast down

in a clean sink (you have more leverage at this level rather than on a counter). Remove any plastic or metal turkey truss and discard. With poultry shears**, cut along both sides of backbone and remove it; save for gravy. Cut off tail and loose skin and save for gravy.

Turn turkey breast up

Using some muscle, press down hard on turkey with hands on top of each other to crack breastbones in several places and flatten breast so it's just a bit taller than legs.