Spatchcock Turkey

SPATCHCOCK THE TURKEY:

1. Pat the Turkey Dry (if needed): If your turkey hasn't already been drying uncovered in the refrigerator, use paper towels to pat it dry.
2. Cut up one side of the backbone - Place the turkey on a cutting board, turning it breast-side down. Place one hand firmly on top of the turkey to hold it in place. With very sharp poultry shears in your other hand, snip along one side of the turkey's backbone, starting where the bone meets the tail (or you can start at the neck and work your way down—both directions work). This will take some persistence and practice (I find small snips work better than long cuts; if it’s helpful, use your hands to pull the backbone away from the turkey too). Continue snipping, working your way along the turkey's back. Cut through every rib bone, until you reach the other end.
3. Cut up the other side of the backbone and remove - Now that you have a cut in the turkey, pull it open slightly so you can get more leverage. Snip up and along the other side of the backbone, repeating the cut you did on the other side. Watch your fingers. If the turkey is slippery, use a dry towel to hold it in place. Pull the backbone away; save it for Turkey Gravy if you like, or discard it. Cut away the large flap of fat by the neck and discard; cut away the loose tail portion between the legs and discard or save for gravy.
4. Crack the breast plate and flatten - Turn the turkey over and splay its legs open like a book. Place both hands firmly in the center of the turkey's breast and press down HARD on the center bone—really put some oomph into it (you are strong and can do it!). You may need to repeat this several times (think aggressive turkey CPR). You will hear cracks and the turkey will flatten out. Pull the legs and thighs outward to flatten it even more. CONGRATS! You spatchcocked a turkey!

COOK THE SPATCHCOCK TURKEY:

1. Preheat the oven and prep the pan - Place a rack in the center of your oven (make sure other racks are positioned so you have room for the turkey) and preheat to 450 degrees F (for conventional baking) or 425 degrees F (for convection). Line a roasting pan or rimmed baking sheet large enough to hold the turkey flat with aluminum foil. Scatter the carrots, celery, onion, apple, and thyme springs over it evenly. Set an oven-safe rack on top.
2. Rub the turkey with herb butter - In a medium bowl, mash the butter together with the garlic, rosemary, salt, and pepper. Use your hands to gently loosen the skin of the turkey from the flesh, starting at the top of the breast and working your way down around both breast halves and the thighs (it feels weird, but really get in there; be persistent and gentle and the skin will come loose). Grab the butter by fingerfuls and rub it under the skin all over the meat. Then, rub the outsides of the turkey skin to even out the butter.
3. Roast the turkey at a high temperature for 30 minutes - Lay the turkey out flat on top of the rack set on the prepared baking sheet. If your turkey hasn’t brined at least 12 hours (for a wet brine) or 24 hours (for a dry brine), sprinkle it all over with a few pinches of kosher salt and grinds of black pepper (if it has brined completely, no need to salt it more). Roast for 30 minutes. The skin should be getting nice and crisp.
4. Reduce the oven temperature - After 30 minutes, lower the oven temperature to 400 degrees F (for conventional) or 375 degrees F (for convection). Continue roasting until an instant read thermometer inserted in the thickest part of the thigh registers at least 160 degrees F and up to 180 degrees F (thigh meat is harder to overcook and usually finishes 20 to 30 minutes earlier than the breast) and the breast is at least 150 degrees F (and no more than 160 degrees F) - per the FDA, turkey is considered cooked at 165 degrees F, but its temperature will rise as it rests. DO NOT OVERCOOK THE TURKEY. Once or twice during cooking, rotate the turkey 180 degrees so it roasts more evenly. Check the turkey temperature 1 hour into roasting to monitor its progress; if your bird is on the smaller side or your oven is running hot, it may be close to done. Note that each time you open the oven, you lose a good amount of heat, so depending on how frequently you are checking, this can extend your cook time.
5. Let the turkey rest - Transfer the turkey to a cutting board and let rest at least 15 minutes. Use the pan drippings to make Turkey Gravy, or simply serve the turkey with the pan juices and schmaltzy veggies (this is what we do; the turkey is so moist, you don't need gravy).
6. Carve and bask in the glory! If you'd like to arrange the turkey for presentation purposes, you can carve it, arrange the slices on a serving platter and bring it to the table in a dramatic fashion. Or simply leave the carved meat on the board and let guests help themselves. WAY TO GO!