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Hey everyone. This technique is from my first book, The Food Lab. It's the most effective and fastest way to roast a bird that I know of, whether it's a chicken or a turkey or even a duck or pheasant. I have not tried with emu.

Here’s that Kevin Bacon clip:    • Kevin Bacon Gets Kidnapped in The Gua...  

Here’s my NYT turkey recipe (paywall): https://cooking.nytimes.com/recipes/1...

Here's a free written recipe as well as an extensive Food Lab article on why spatchcocking is so effective: https://www.seriouseats.com/butterfli...

Here's another older video I did on it which is much shorter and also more awkward. You might prefer it if this one makes you seasick:    • How to Cook a Perfect Roast a Chicken...