To spatchcock the turkey

Cup of Yum
1. Place the turkey on a large cutting board in front of you, breast-side down.
2. With a very sharp pair of kitchen shears or a sharp knife, cut up the side of the backbone on both sides then remove the bone and set aside.
3. Turn the turkey over then flatten with the palm of your hand until you hear the rib bone crack.
4. Tuck the wings behind the breast to avoid burning then continue seasoning and roasting.

Roasting the turkey

1. Preheated the oven to 180°C/350°F.
2. Place the butterflied turkey in a large roasting pan or large rimmed baking sheet then pat the skin dry with paper towels.
3. Combine the spices and oil and brush over the turkey, on both sides. I
4. I also loosen the skin over the breasts and thighs and brush some of the seasoning directly onto the breast meat too.
5. Add the onion, herbs and garlic to the pan then cover with foil and roast for 30 minutes.
6. Remove the foil and brush with any remaining oil and continue roasting for another 30-45 minutes until the turkey is cooked through.
7. This may take longer, depending on the size of your turkey.
8. Remove the turkey from the oven and cover with foil again then allow to rest for at least 30 minutes before carving and serving with the pan juices as gravy.