Ok I went back and found the video from ATBBQ on spatchcocking a turkey from last year which shows him doing the 'full spatch'.
The trimming section is from around the 2 minute mark to around the 7 minute mark.
He cuts out the backbone and snips the internal breast bone to get it flat, then he removes the lower ribs and what I think of as the pelvis, detaching these bones from the hip joints, leaving the hip ball, this allows really really good access under the skin to season all that leg and thigh meat, then pull the skin back over it. Then he removes the blade bones up by the shoulder, these are analogous to shoulder blades, but are long and thin and stick up on the backside, so this allows the breasts to lay down more flat in the spatchcock style. Then he removes the wishbone, which leads to a super easily-carved bird all the way around when it's cooked and rested.
I did this method with numerous turkeys last year and have done it with a bunch of chikkins since then. I find this to be a really great way to achieve a consistent result that is super easy to get seasoning on ALL the meat under the skin and makes for a really easily carved bird when finished. I'm gonna go post this up as its own topic again, because I think it is so good, and Chef Tom at ATBBQ does a great job of explaining and demonstrating techniques.
The trimming section is from around the 2 minute mark to around the 7 minute mark.
He cuts out the backbone and snips the internal breast bone to get it flat, then he removes the lower ribs and what I think of as the pelvis, detaching these bones from the hip joints, leaving the hip ball, this allows really really good access under the skin to season all that leg and thigh meat, then pull the skin back over it. Then he removes the blade bones up by the shoulder, these are analogous to shoulder blades, but are long and thin and stick up on the backside, so this allows the breasts to lay down more flat in the spatchcock style. Then he removes the wishbone, which leads to a super easily-carved bird all the way around when it's cooked and rested.
I did this method with numerous turkeys last year and have done it with a bunch of chikkins since then. I find this to be a really great way to achieve a consistent result that is super easy to get seasoning on ALL the meat under the skin and makes for a really easily carved bird when finished. I'm gonna go post this up as its own topic again, because I think it is so good, and Chef Tom at ATBBQ does a great job of explaining and demonstrating techniques.
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