Because you are no longer a hostage to the oven’s random hot spots. You can brine the breasts separately, confit the legs, or grill the thighs while the oven bakes stuffing. Suddenly, dinner is a symphony of textures, not a monolithic bird.
Plus, cutting a raw turkey is a badge of kitchen courage. Your friends will be impressed. Your in-laws will whisper, “How did she do that?” You’ll shrug, but inside you’ll be doing a victory dance while washing raw poultry juice off your hands.
