Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions below, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.
By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.