It's almost like turbocharging the prep for your Thanksgiving Dinner. Chef Billy from Restaurant Associates stopped by Tonia's Kitchen to talk about the Spatchcocking method of turkey roasting. Billy says it could cut the time it takes to cook the bird by a good 45-minutes. In short, you pull the backbone out of turkey and butterfly the bird. Because the turkey is flatter, everything cooks at the same, resulting in a juicer bird on the inside, with a crispier skin on the outside. Because everything cooks more evenly, the turkey's time in the oven should be much shorter, which means everyone gets to eat sooner!