Mama, John roasts his chickens by spatchcocking them.
There is a mention about how he does it, as well as a great picture on this recent thread.

Here is a link that might be useful: Roasting chicken and Spatchocking

I've done it that way for the past few years, over the top of the stuffing, so it still has that in-the-bird flavor. Cooks in half the time. I will do it no other way!

Steve

This link below looks pretty thorough.

Here is a link that might be useful: Spatchcock Turkey

Yup, we did our last turkey that way and it's the best way to go.

We follow the instructions in Kenji's story that John linked.

I did my first one last year, spatchcocked and roasted in the oven, this year I am spatchcocking and putting it on the grill! It was quite moist and delicious and cooked in half the time. Wish me luck with the grill thing.

Red

I have had good results with spatchcocked chicken on the grill. I imagine turkey would be fine too.

With chicken, I used to put a bed of rosemary branches (we have rosemary plants) on the grate, then the seasoned chicken, skin side up, goes on top of the rosemary. The rosemary shields the meat for awhile, then smoulders and smokes and finally bursts into flame, which seems kind of cool and potentially flavor-enhancing. I flip the chicken skin side down to finish.

However, I recently started cooking the bird skin side down, on a low slow flame (I have a gas grill), The skin gets nice and brown, naturally. But also, the juices from the meat are contained in the skin, and the chicken comes out nicely tender. I didn't have any rosemary handy at the time.

Turkey skin is not a thick and fatty as chicken skin, relative to the size of the bird, so I think of it as requiring more care and protection during cooking. I don't know if the skin-down method would work with a turkey. I'd probably try it, with a protective layer of aluminum foil at first.