Turning a whole 12-pound turkey into an edible roast is not the speediest process. Not only does it take up time and oven space, but it’s pretty much impossible to guarantee that it’ll cook evenly.

But thanks to the very simple technique of spatchcocking, you no longer have to wrestle with family members for the moist pieces of dark meat, while overcooked and sponge-like breast meat sits on the sidelines, awaiting its inevitable fate as leftovers.

RECIPE: Spatchcock Turkey

So give your turkey the respect it deserves, and give thanks for crispy skin and juicy meat this year.