Have the backbone removed from the turkey, slit the bird and crack the leg joints. Pin the legs down with skewers to keep them in place until the bird is partly cooked. Season well with salt and pepper, rub well with butter, and place the split bird skin-side down on a broiler rack about 3 inches from the heat. Broil under moderate heat for 45-60 minutes, turning as needed and adding more butter if the skin becomes dry. Turn skin side up when partially cooked. This turkey is excellent served with wild rice and sautéed mushrooms. The breasts may be sliced into 6 slices each; cut the leg portions as desired.
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