Step 1

Place the turkey on a large cutting board, breast side down and with the tail side facing you. Pat it dry with paper towels.

Step 2

Using kitchen shears, begin cutting from the tail end on one side of the backbone all the way to the neck. Repeat the same cut on the other side of the backbone. You can cut away any loose overhanging skin by the neck opening. Save the backbone for gravy or stock.

Step 3

Flip the turkey over and with two hands press the breast bone down until the turkey is splayed or flattened. You should hear a couple of cracks during this process. The goal is to flatten the turkey for even cooking.

Step 4

Place the turkey on a baking sheet and sprinkle the salt all over the bird on both sides and underneath parts of the skin if possible. Don't worry about using every bit of the salt, just make sure to cover the bird in all areas. Refrigerate overnight uncovered.

Step 5

Remove the turkey 1 hour before roasting. Preheat the oven to 450f and set the rack to the middle level.

Step 6

Mix the butter with the thyme and sage to form a paste.

Step 7

Place all of the vegetables on a baking sheet and then place a wire rack on top of them.

Step 8

Dry off the turkey with paper towels and season with pepper. Place the turkey on top of the baking sheet/wire rack and tuck the wings underneath to prevent burning. Spread the herb butter on top and underneath the skin.

Step 9

Place a probe into the thickest part of the breast and set the alarm to go off at 150f. Roast turkey, rotating the pan 180 degrees at halfway point.

Step 10

Once the alarm goes off, remove it from the oven and let rest for 30 minutes before carving. See notes below for more info on optimally cooking dark meat.

Step 11

The vegetables, drippings, and backbone can be saved for making turkey gravy if desired. Enjoy!