Mmm, toasty sesame flavor.

I completely deboned my turkey this year before cooking it. It was a bit of an ordeal cause it's the first time I've done so (I've deboned a chicken a few years ago, but that's kinda a different thing), but it was so nice not having to carve the turkey after the fact.

That said, for the amount of effort required, I think spartchcocking is the winner. You get most of the same benefits (cooks faster, easier to brine and season, you can seperate the white and dark meat so you're not balancing overlooking one vs. undercooking the other). The only hard benefits of deboning are not carving when it's time to eat, and having the carcass early enough to actually do something with (i.e., stock).

I did feel like I had a better yield/less waste this year, but I also had fewer people attending, so idk on that one.