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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of

How to Spatchcock

...in your mind.

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How to Spatchcock

Spatchcocking, aka 'butterflying' is the process of removing the backbone from any poultry turkey or chicken, that flattens it out letting it cook more evenly and much faster. It's a game changer. When you click on the video, fast forward to 3:55 where the spatchcocking begins.

Ingredients

Any poultry - chicken, turkey, goose, duck - they all will work

Directions

Put your poultry of choice, breast side down on some paper towels on your counter
Using good strong kitchen shears, cut along each side of the backbone (the backbone on poultry is where yours is, and should be obvious) but save the backbone for stock or broth
Now, gently flip the bird over so it's skin side up, find the center of the breast plate and using your hands (one on top of the other like you're about to give chest compressions), push down until you hear or feel a crack, or both
Congratulations, you've just successfully spatchcocked, which will make everything better