So I’m lying in bed during the last week of October and I’m already planning for my Thanksgiving turkey. Over the past decade I’ve done a fairly standard whole bird roast, typically following Alton Brown’s brined method. But this year, for both expediency and more even cooking, I’m gonna spatchcock that mutha. What’s that mean? I’ll leave the explanation to Martha Stewart. Though I’ll still probably brine the bird. Juicy is as juicy does.