For the past 25 years we have flown across country to have Thanksgiving with son and family. For years my job was the turkey and mashed potatoes. I used a recipe from an old Amy Vanderbilt cookbook calling for basting it with champagne. It always came out great. Then two years ago the grown grandson found a recipe to spatchcock the turkey. They were all worried I'd be upset. Not at all!!!!! I just watch the process now and the turkey is great. Lots of butter and fresh herbs. Really good. Also turkeys have changed over the years. What used to take all day now just takes a few hours.