Preheat the oven to 450°F. Be sure to defrost your turkey completely if it is frozen. If your turkey comes with giblets in the cavity, be sure to remove all of the giblets completely.
Dry the turkey with paper towels, then place onto an extra large cutting board. Using sharp kitchen shears or a knife, carefully remove the backbone. Watch our spatchcock turkey video to see how it is done.
Once the backbone is completely removed, set it aside. Then push down on the turkey, breast side up, and break the breastbone. This allows the turkey to lay flat.
To roast the turkey on its own:
Place the flattened turkey, breast side up, onto a rimmed baking sheet. Brush the entire turkey with olive oil or butter (your choice). Place the onions and garlic along with the herbs underneath the turkey in the open cavity; sprinkle some of the fresh or dried herbs on top of the turkey too. Season with salt and pepper.
Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook, checking on the turkey every 15 minutes. The turkey is done when an internal temperature reaches 165°F.
To roast vegetables at the same time:
Follow the steps 1 - 3 above. Then, place chopped vegetables at the bottom of a deep roasting pan. Place a roasting rack on top of the vegetables.Then brush the turkey with the herb mixture and place it on top of the roasting rack. Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook, checking on the turkey every 15 minutes. The turkey is done when an internal temperature reaches 165°F.
Notes
Don't discard those giblets that come inside the turkey cavity! Save those to make homemade turkey stock later!Turkey size: this recipe works best on turkeys that are under 25 pounds. A 12 to 16 pound turkey is just right. Safety first: as always, make sure you keep your surfaces clean when working with raw meat. And, take extra care when using kitchen shears or a knife to cut out the backbone of the turkey. Storage: store leftovers in airtight containers in the refrigerator for up to 5 days or in the freezer for up to two months.