To spatchcock a turkey, you need a pair of sharp kitchen shears, big knife, possibly a small paring knife and, of course, your turkey.
Using a pair of kitchen shears, cut down the back of the turkey starting at the neck. Follow the spine down to the tail, cutting through each bone.
You may run into a big bone toward of the middle of the turkey. If the scissors aren't doing the trick, switch over to a knife.
Once you've cut one side, just do the same to the other.
Remove the entire backbone and flip the turkey over, breast-side up.
Place both hands on the center of the turkey breast and press down firmly to break the breast bone. Need more leverage? Stand on a kitchen stool.
Once broken, tuck the wings back below the bird and huzzah! You've got a spatchcock turkey.
Now, don't throw away the backbone. Cut it in half, place it in a pan and it's a great base for stock., with root vegetables and any herbs you like.
Bring the stock water up to a boil, reduce the heat and gently simmer it for an hour to an hour and a half. Cool to room temperature, strain your liquids and you have a delicious home stock.