Roast Spatchcock Turkey

Ingredients

• 1 (10 pound) whole turkey
• 0.5 cup olive oil
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon salt
• 1 teaspoon crushed black pepper

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack on a 13×18-inch rimmed baking sheet.
2. Place turkey, breast-side down, on a cutting board. Using a pair of sharp heavy-duty kitchen shears, cut along one side of backbone.
3. Repeat on the other side of backbone. Remove backbone and reserve for making turkey stock for gravy.
4. Turn turkey breast-side up. Press firmly on the center of the breastbone until it cracks and the turkey lies flat.
5. Transfer turkey breast-side up to the roasting rack. Tuck the wing tips behind the breasts. Pat the skin thoroughly dry, rub olive oil over the turkey, and season evenly with sage, thyme, rosemary, salt, and pepper.
6. Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.
7. Increase the oven temperature to 400 degrees F (200 degrees C). Continue roasting until an instant-read thermometer inserted into the thickest part of the breast and the innermost parts of the thigh and wing, without touching bone, reaches at least 165 degrees F (74 degrees C), about 15 minutes more.
8. Remove turkey from the oven and cover loosely with a double layer of aluminum foil. Let rest for 10 to 15 minutes before carving.