Step 1

Spatchcock (or butterfly) the turkey by cutting out the backbone of the turkey. Watch the video to see how, and make sure you use good poultry shears, it can be tough to get through the hip bones. We can also spatchcock the turkey for you here at LGCM.

Step 2

Pat dry the inside of the turkey, and season liberally with salt and pepper. Flip over and flatten the turkey by pressing down with the heel of your hand on the breast bone until it cracks. Season the breast side liberally with salt and pepper. If desired, you can use a your own favorite seasoning blend for extra flavor.

Step 3

Line a baking sheet with foil, and then place the slices of lemon and onions, as well as the fresh herbs on the sheet. Put a wire rack over the sheet pan, and put the turkey, breast side up, on the rack. Place into an oven preheated to 450ºF and roast for approximately 7 minutes per pound, until the turkey breast reaches 165ºF.

Step 4

Once the turkey reaches 165ºF, remove the bird from the oven, and let rest for about 15 minutes. Once the bird has rested, you can carve, serve and enjoy!