Wow @Michel that sounded amazing. I’m so glad you got the birdie in the oven. And your side dishes sounded splendid!!!
Have you ever spatchcocked a bird by removing the backbone and breaking the keel bone? It takes a bit of muscles to use heavy kitchen shears for the job, but the flat bird cooks really fast. We do it with turkey about once a year and it’s nice. 
And it’s a great way to weekday roast chicken, too. 
Also if you are grilling over hardwood charcoal, a spatchcocked bird picks up an amazing amount of flavor with very little cooking time.
Never, but I would love to try! I just looked at a couple of food-porn pics of spatchcocked turkeys and I was getting hungry again…
Start with a chicken. It is easy with a pair of kitchen shears, and the cooking time is really short i.e. 45 minutes or less depending on size.
We also participate in another debate. We put bourbon in our pie, no one can figure out why it tastes spicy, but they all love it or hate it. Yet another dividing line.
Kim, I know you have been waiting all week for the opportunity to use the word “spatchcocked” in a public forum.
Splaying the legs is another way to roast poultry—I really like this method, easy!