When cutting out the backbone, you do have to crunch through the ribs as they leave the backbone. It may be easier if you don't try to cut right next to the backbone, instead cut about half an inch away, so you are definitely just cutting ribs and not vertebrae. It still might be hard if your scissors are sort of light duty. Do you by any chance have some small gardening shears aka pruning shears? What you'd use to lop off a 1/4 inch rose stem or bush branch in the garden? That will zip through the ribs like butter. Don't worry if the cut rib bones are sharp, no-one will be eating that part of the bird. As for the breast bone, you don't need to remove it, cut it, or break it. A big bird should be heavy enough to lay fairly flat even with the breast bone intact. You might end up popping the leg and wing joints, but even that won't be necessary.

I'm resurrecting this, as my very first whole turkey venture was today and I spatchcocked it. Also used some hardware snips for the backbone and so glad for that tip! This is the way to get a full-proof bird. I was paranoid about going over 150 for the breast because my oven probe has been wacky, lately, and it gave me the done signal much quicker than expected. Double checked using DH's Christmas present (Thermapen) and it was perfect. My neighbors couldn't get over how moist is it was and how crispy the skin. Frankly, neither could I! It was a 12 lb Jennie-O from Thanksgiving sales. Even though it's enhanced, I gave it a light salt/baking powder dusting before letting it dry out in the fridge for 24 hrs to ensure a crisp skin (very important to my kids!). The sucker cooked in less than an hour. I made 1 side and gravy yesterday, 3 sides and the turkey today, and I'm exhausted! Thank goodness it wasn't for a big crowd. Happy holiday and goodnight. Spatchcock forever!

I'd be careful about putting cloth or parchment over the turkey in this oven as it uses the broiler to sear. After would be ok. My choice would be cooking parchment. Chinchette, you shouldn't need to tent it while in the oven -- in theory at least. The breast skin can get very dark and crisp but there's stuffing under there and it gets nice and crackly. When it comes out, I let it rest so it's easier to slice and stays hot. I'd put some cooking parchment over and and a couple of dishtowels on that to hold in the heat. Also, forgot to mention. Before I bought the oven I had a long talk with the Miele consumer people who emphasized that when you open this oven it loses 30% of the heat. I see people open an oven, baste leisurely, then wonder why the turkey takes so long. Big bonus to no-basting.

For some reason, decided to take a tour of mid-range makers while doing it. I am moderately good cook with occasional flashes of brilliant balanced by the occasional fail. Honestly, I had crap. Some of it I got for free by collecting coupons at the grocery store. I kept a few things - the huge stainless stockpot I keep in the basement except for turkey time. One small Italian fry pan. It has good heat distribution and inertia - good for single person omelet but mediocre for scrambled or individual eggs. Also kept a 5 qt Sur La Table enameled cast iron braiser - I once jammed a 22 pound spatchcocked turkey in it. To be clear, everything I bought made me a better cook (well, except for "The Disappointment"). I hadn't realized how awful my stuff was until I had the opportunity to use something better. I was stunned. I am in no way in the price group of all All Clad 3 or all LeCreuset but I understand why one might want better stuff now. FRYING PANS The egg pan - 8" All Clad essentials. Gas or Electric but not induction. This was the first pan I bought (Home Goods $10). Oh my, yes. Non-stick works well and the pan heats and cools really rapidly. The coating dents if you look at it wrong but so far, it doesn't affect it's nonstickness. The flat, round griddle-like thing for tortillas and Grilled Cheese. This replaces the $6 cheapest imusa coma pan that was made from aluminum foil. SENSARTE Nonstick Crepe Pan (Amazon $33). Does induction as well as gas & electric. It has a little bit of an edge with a tiny well all around the rim. Heats up well, heat is even, dumps heat in a reasonable time. Tortillas do well as does pan toasting just about anything - including a pile of cheese & jalapeno. Fits two grilled sands. I should try pan seared veg on it. I hope it has a long lifespan. Fish for dinner - 10" sear-fry. Cuisinart Multiclad Pro tri-ply non-stick saute. Exterior is Tri-ply, Induction Gas Electric. About $45 with a lid. Even heat - takes a while to heat up and retains heat well - a characteristic of all heayweight tri-plys. Sears really well. I may someday get the higher sided 5 quart, no coating. The handle is a little odd and that can be uncomfortable. I "fixed" it by changing my grip a little after I noticed that it was fine in my left hand. Big saute - 12" (get ready for it) Food Ninja Foodie Neverstick Premium Everyday pan with a lid. About $80. Induction, Gas, Electric. Be careful about the label, the not premium ones aren't as nice. Oven safe - even with the lid - up to 500 F. Insanely even temperatures after preheating. Stays hot longer. POTS Cuisinart 1 qt French tri-ply - really nice, heavy weight but tiny. Needs care with 12 oz can of soup, About $55 with a lid. Induction, Gas, Electric. Cuisinart 2 qt Multiclad Pro. About $50 with a lid. This is a tiny bit lighter than a French version and also wider and shorter. When the pots start getting big, this is my personal preference. Really can contain 2 quarts. Same minor handle issue. The Disappointment. Breville Thermal Pro Hard Anodized Nonstick Saucier 2.5 qt. Sigh! About $85 with a lid. Induction, gas or electric. The practical size is about 1.5 quart (a few curse words deleted). It's sort of inverted bell shaped - the top wings out and then chokes inward before flaring out again - just enough to make it a little bit difficult to stir. It's induction capable by a small plate imbedded in the bottom. Using with gas, the plate is enough to change the characteristics of how the pan heats. The sides curve up from the plate and get hotter than the plate does. So its hard to stir and has uneven heating in a Saucier. Probably works better on induction. Can do oven up to 500F. Cuisinart Enameled Cast Iron 3 qt covered casserole. Induction, gas or electric. Home Goods for $25 if they still have any. It's taller and narrower than most casserole style pots. Heats evenly, sears great on it's little bottom. Interior color is cream (keep it cream with oxiclean). Of course, it does oven. It's become my 3 qt go to pot. Hestan Probond try-ply 3 qt soup with lid. It was on sale and still the most expensive thing I bought at $125. All those cheers for Nanobond were contagious. It's less than 1/2 the weight of the cuisinart cast iron, but equal performance with a bigger bottom - UNLESS you want to simmer for a long time. Then, you might need to add a simmer plate. Is it a really good tri-ply? You betcha. Is it perfect? The handles are a little small. Tramontina 5 qt casserole with lid - a.k.a pasta water. We had a very small turkey and it did well as a stock pot too. It sears well and did a good job at keeping a constant, pretty even temperature. It doesn't have a rolled edge, so pouring is difficult. It's fun being able to rely on your stuff to keep an even temp when you walk away from it for a little while. I'm still looking for a wok.