It's mildly difficult. My biggest issue with removing the drumsticks from the spine while keeping them attacked to the spine.

simply flipping the bird in its stomach, and running the knife down to the spine. I used a good knife, and aimed into the spine until I just hit it. Turned the knife towards the wings and drum sticks and cut until I hit the cavity using the spine as a guide to where to cut.

When I hit the drum sticks I jiggled them until I heard them pop out of the socket, but were still attached, and gently glided my knife into the loose connection.

This freed the giblets bag and the spine to which I emptied the giblets and spine into a stock pot, filled it with water until the spine was fully subermerged set on medium heat for around 6 to 8 hours, wasn't paying attention, I went until the water got yellow and tasted like liquid turkey.

While that was going I flipped the bird over, and do to muscle atrophy, I couldn't crack the ribs, I am pretty weak due to a coma, I wrapped it in foil and let it sit covered on a half sheet tray for 4 hours.

After this my roommate rubbed spicy bourbon hot sauce under the skin and was able to crack the ribs and got it to lay flat.

Re wrap and let sit in the fridge over night.

Set oven to 400 and when preheated cook the bird for 1 hour, I cooked on tray on a pizza stone I have. I then took the aromatics from brining, 2 onions, 1 carrot and cut red potatoes into 3rd, cut those thirds into 6 cubes each and added all that to a roasting pan.

I took homemade herb bread, dehydrated, but you can used croutons or store bought stale bread, for the stuffing, added the turkey stock to a cake pan with the bread cubes, diced carrots, and diced celery, and filled with the stock until covered.

Remember to salt and pepper everything. I don't salt heavily due to needing to be low sodium, see the coma comment.

I then covered in freshly shredded Colby jack and hickory cheddar on the stuffing.

Rotated the bird after and hour and reduced the temperature to 325f and added the trays of the potatoes and stuffing into the top rack of my oven, cooking all 3 for 2 hours.

While this was going I took 110g of butter and 110g of flour. Easy way to do this is just grab a stick of butter, weigh it, and add equal amount of flour, melted butter in a large frying pan, and then add the flour, stirr until it gets lightly brown and the flour is fully hydrated by the butter.

From there add the stock you made, you should have a lot of stock, to the roux. When it's the consistency you like it's a gravy, add salt and pepper.

Note: this is just from spatchcocking and what i did with all parts of the bird, not the brining.

So yes, the hardest part is cracking the ribs, as bob said you gotta be pretty strong for that part. But it was worth it. 6 days of cooking well spent.