My favorite method for roasting chicken is cutting out the neck/backbone and butterflying it. It's been wonderfully foolproof for me over the last 14 years. Has anybody attempted this method with a Turkey? I imagine cutting through the bones will require similar effort and a slight method adjustment versus chickens, and I have awesome GI pans (and covers) that are great for searing and should be large enough... I'm getting in a couple turkeys next week, so I've GOT to try it and will report back, but interested in hearing anybody else's experiences or thoughts.