Spatchcock turkey

Step 1

Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey sit at room temperature for 45 minutes (this allows the turkey to cook more evenly).

Step 2

Remove turkey backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).

Step 3

Press flat: Flip the turkey breast-side up and firmly press down with the palms of your hands to flatten the breast bone of the turkey. Pull the thigh/legs outwards to help it lay flat. Tuck the wing tips under the breast.

Step 4

Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet with a rack set over it, breast-side up.

Step 5

Season: Mix dry spices together. Pat turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird and sprinkle generously with spice rub.

Step 6

Cook: Roast for about 1 hour to 1 hour 45 minutes, rotating once during cooking, until it registers 165 degrees F tested in a multiple places with a meat thermometer (I remove it when it reaches 160 degrees and let it come to 165 degrees while it rests). First temperature check temp should be around 1 hour. Generally, the larger the turkey, the longer it will take to cook. If the skin is browning too much before the meat is close to temperature, place a piece of aluminum foil over it.

Step 7

Rest: Remove from oven and tent with aluminum foil to rest for 15-20 minutes before carving. Use the drippings to make gravy.