spatchcock turkey

Spatchcock turkey cooks quickly and cooks evenly resulting in a juicy bird with a deliciously crisp skin!

Spatchcock Turkey

turkey (approximately 10-12 pounds, defrosted)

olive oil

herbs (rosemary, thyme, parsley, sage)

salt and pepper

Preheat oven to 450°F.&nbsp;Combine olive oil and chopped fresh herbs. Set aside.

Remove neck and giblets from the turkey (and reserve for broth or gravy).

Place turkey on a work surface breast side down so the backbone is facing up.  Using poultry shears, cut along each side of the back bone to remove the back bone completely (reserve the bone for broth or gravy).

Flip the turkey over breast side up.  Using your palms, press on the turkey to flatten it. You should hear the cartilage in the breast bone crack as it flattens.

Using the poultry shears, cut the wing tips off (reserve for gravy).

Arrange the turkey on a large rimmed baking sheet.  Brush with the olive oil mixture and season well with salt and pepper.

Roast the turkey for 1 ¼ hrs to 1 ½ hrs or until the thickest part of the thigh reaches 165°F.

Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.

https://content.jwplatform.com/videos/oniV7Cqx.mp4

Spatchcock Turkey not only saves a ton of baking time, it allows the turkey to cook as evenly as possible, resulting in a perfectly juicy bird with a deliciously crisp skin! Cook turkey for a crowd in about 90 minutes!

This spatchcock turkey recipe is a whole turkey that&#x27;s been brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!

turkey (giblets and neck removed)

turkey brine

butter (softened)

salt

pepper

cooking spray

Remove the neck and giblets from a thawed whole turkey.

Prepare the turkey brine according to recipe directions. Brine for 18-24 hours.

Remove the turkey from the brine.  Rinse the turkey with cold water and pat it dry.

Spatchcock the turkey by removing the backbone with poultry shears or kitchen shears. Flip the bird so that it is breast side up, place it on a sheet pan and flatten the bird by pressing hard on each breast until the ribs snap. Tuck the wings under the breast and arrange the drumsticks and thighs to flatten them without tearing the skin or breaking any joints.

Make a butter rub by mixing softened butter with salt and pepper.

Generously cover the turkey with the butter mixture. Take care to butter joints where the wings and thighs connect to the breast.

Roast the turkey at 400 degrees F. for about 1 hour and 10 minutes until the interior part of the breast meat reaches 165 degrees F. The thickest part of the thigh should also read 165 degrees F.

Baste the turkey every 20-30 minutes with melted butter and pan drippings.

Remove the turkey from the oven. Let it rest for 10-20 minutes, then carve and serve.

A Spatchcock Turkey is the miracle Thanksgiving recipe recipe you never knew you needed! Don’t be intimidated – learning how to spatchcock a turkey is much easier than it sounds &amp; results in a perfectly juicy, evenly cooked, super flavorful Thanksgiving turkey that's ready in less than 2 hours – freeing up your oven to make delicious Thanksgiving side dishes &amp; pies!

How to Spatchcock a Turkey (Miracle Method with Step-by-Step Photos!)

plastic cutting board

sharp kitchen shears

sharp chef’s knife

rolling pin

roasting pan

Turkey prep

Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Remove the back bone

Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy.

Split the breast plate

With the turkey still facing breast side down, carefully use your hands to stretch open the ribs of the turkey, revealing its inner cavity. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks.

Finish spatchcocking: Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!! (Note: If you have difficulty cracking the chest plate of the turkey, flip the turkey back over, running the tip of a sharp knife over the bone from within the open cavity – these score marks help ease up any resistance. Flip the bird back over &amp; press down on it again.)

This is THE recipe to use when spatchcocking a turkey. I've come back to this recipe time and time again. My family was blown away when I followed this recipe and it was my first time cooking a whole turkey! Jess KNOWS what she's doing.

2020 Thanksgiving brought a new technique to my kitchen with this easy-to-follow recipe. The aroma of roasting turkey in our house piqued our appetites. The Lemon-Herb Butter was simple to make (I'll never buy the store version again, now that I know how quick and easy I can make it) and kept the turkey moist and tender throughout roasting process... and these were the most delicious carrots and onion quarters I've ever oven-roasted. Spatchcock Turkey has become our newest Family Tradition...Thank you, Thank you, Thank you!!!

Thank you for explaining all of this!  I've done it with  chicken before but this will be my first with Turkey - It'll save so much time.  Photos to follow.

This delicious Spatchcock Turkey with Herb Butter is juicy, crispy-skinned and only takes 90 minutes to cook. Learn how easy it is to spatchcock and dry brine your holiday turkey.

Dry Brine Spatchcock Turkey With Herb Butter

turkey (fresh

baking powder

butter

sage

thyme

rosemary

pepper,

Baking sheet

Poultry Shears: if spatchcocking turkey yourself

Digital Meat Thermometer

Spatchcock The Turkey:  

My favourite method is to ask the butcher to do it! Make sure to ask for the backbone to use for stock or gravy.  If you are unable to have a butcher do it for you, here are the steps to spatchcock a turkey yourself:  

Using a sharp pair of poultry shears, cut out the backbone of the turkey by placing the turkey breast side down and cutting down both sides of the backbone to remove.

Optional: Using a paring knife, cut along the sides of the wishbone and pull out to make carving easier later.

Cut a small incision on the cartilage on the back of the breast bone.  Flip the turkey over so that it is breast-side up and using both hands, press down hard on the breast bone to flatten out the turkey (you will hear it crack).

Create Pockets Under Skin:  

Using your fingers, gently separate the skin of the turkey from the breast and thigh meat to create pockets.  Go in through the bottom of the breast and work up along both breast halves and thighs.  Be careful not to tear any holes or detach the skin from the turkey entirely.

Dry Brine

  Dry the turkey off with a paper towel.  Combine the kosher salt and baking powder in a small dish.  Sprinkle it all over the outside of the turkey on all sides.  Set a wire baking rack on top of a foil lined baking sheet and lay the turkey on top (skin side up).  The direction the turkey sits on the baking sheet depends on the size of the turkey so try both and see which is better.  Loosely cover with some plastic wrap and place in the fridge for 1-3 days.  For really crispy skin, remove the plastic wrap and leave uncovered in the fridge for the last 6 hours to 1 day.

Spread On Herb Butter

Take turkey out of the fridge an hour before cooking and pat dry with a paper towel.   Mix together herb butter ingredients in a small bowl (can also blitz in a food processor for a smoother consistency).  Spoon some under the skin of the turkey breasts and press your fingers on top of the skin to spread the butter underneath around evenly.  Do the same thing under the skin on the thighs.  Take remaining herb butter and massage it all over the outside of the turkey.  

Prep Turkey For Oven

  Preheat oven to 450F (425F convection).  Lay turkey flat on the baking rack set on top of the foil lined baking sheet.  The turkey should be skin side up with legs spread out.  Tuck wing tips behind the breasts.  Pour 1/2 cup water into bottom of the tray to prevent drippings from smoking.  You can also place chopped onion, carrot and celery in the bottom of the tray for more flavourful drippings.

Roast

  Roast for about 90 minutes or until meat thermometer reads 165F on the thickest part of the thigh and 150F on the breast.  If the skin is perfectly browned before the meat is cooked, just cover loosely with foil.

Rest + Carve

  Let rest for 20-30 minutes before carving.  Enjoy!  I like to serve with Make Ahead Turkey Gravy and Cranberry Orange Sauce.

Interesting, I spatchcock my chicken all the time to cut down on cooking time. Never thought about doing it with a turkey! I think given the size of the turkey I need to get for Christmas or Thanksgiving, I might save the cutting bit to the butcher!

You’ve totally made the case for this cooking method. Crispy skin and shorter cooking time...I’m in!  Thank you for that gorgeous photos with the step by step. I’ve got this.

After applying the Brine and waiting the 2 days should you rinse the bird before applying the butter and cooking??

I made this recipe for Thanksgiving yesterday and the herb butter was amazing. The turkey turned out juicy and flavorful. I have a conventional oven and I started with a 450 degree oven. About 15 minutes into the cook I had to put aluminum foil on the turkey and drop the oven temp to 400. About 20 minutes later I dropped it to 350 degrees. After a total of 90 minutes I took the aluminum foil off and let the skin continue to get dark. When the turkey reached 165 degrees in the breast and 185 degrees in the thighs I took it out and let it rest. The turkey was juicy and the skin was crunchy and delicious. I Don't think you'd be able to cook this at 460 degrees for 90 minutes and have anything but a dry or burnt turkey. I had a 12 pound turkey. Again, the recipe was delicious, just don't be afraid to drop the oven temp to 350-375 degrees.

This sounds like it would make the turkey extra "juicy". *cue drooling haha*

One look at this turkey and I want to celebrate Thanksgiving all over again! I've only ever spatchcocked a chicken but it's a great way to cook a bird in less time and that dry brine results in perfectly crispy skin.

I did this recipe for our "friendsgiving" gathering and it was a hit. The skin was perfectly crispy and the turkey was so juicy!

This method sounds incredibly delicious - I need to try it. And I especially love your suggestion to ask the butcher to do the spatchcocking- that was always intimidating to me :)

Save time and oven space this holiday season with my foolproof recipe for Spatchcock Turkey! Learn how to spatchcock a turkey, cook it in half the time, and with only a handful of ingredients. This turkey is ready in less than 2 hours, freeing up precious oven space to make delicious sides or desserts for Thanksgiving or Christmas.

turkey

rosemary (chopped)

thyme (chopped)

sage (chopped)

garlic (minced)

salt (or

pepper (or

Preheat Oven:

Preheat Oven: Preheat the oven to 425°F.

Prep The Turkey:

Prep The Turkey: Remove the neck and giblets from the turkey. Place the turkey breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the turkey out and turn it over then flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness. Cut the wing tips off as well.

Season:

Season: In a small bowl mix the olive oil with the herbs, garlic, salt and pepper. Using a brush, brush the olive oil mixture over the inside of the turkey, flip over and generously brush the outside of the turkey.

Roast:

Roast: Place on a baking sheet and transfer the baking sheet to the oven. Roast the turkey for 1 ¼ hours to 1 ½ hours or until the thickest part of the thigh reaches 185°F and the turkey breast reaches 165°F. Baste the turkey every 20-30 minutes with the turkey drippings.

Rest, Carve &amp; Serve:

Rest, Carve &amp; Serve: Remove the baking sheet from the oven and cover the turkey loosely with foil. Let the turkey rest for 15 minutes before carving and serving.

https://content.jwplatform.com/videos/i7yspyji.mp4

This smoked spatchcock turkey recipe is the perfect way to master your barbecue platter presentation. Prepared with a beautiful dry rub, this meat preparation method will steal the show this holiday season.

Smoked Spatchcock Turkey

tbsp kosher salt

tbsp smoked paprika

tbsp black pepper

tbsp chilli powder

brown sugar

garlic powder

onion powder

¼ tsp cayenne pepper.

Spatchcock turkey. Apply kosher salt to the underside of turkey, along the surface, and under the skin where possible. Place in refrigerator and dry brine overnight.

Fire up smoker to 225°F. If you are using a charcoal grill, set it up for 2-zone cooking or indirect grilling.

Remove turkey from refrigerator and rinse under cold water. Pat dry with paper towels. Place on a cooling rack to dry.

Combine all dry rub ingredients in a small bowl. Apply olive oil to skin and underside of turkey. Apply dry rub generously to bird.

Place turkey on smoker grates, with skin side up and underside down. Smoke for 2-3 hours, until internal temperature reaches 160°F - 165°F. Insert a smoker thermometer into the thickest part of the bird for the best results.

Carve turkey and serve immediately.

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.

Spatchcock Turkey Recipe

Turkey (Spatchcocked)

Olive Oil

Kosher salt

Poultry seasoning

Garlic powder

Black pepper

Place the spatchcocked turkey on a large baking sheet. Season the spatchcocked turkey with olive oil, Kosher salt, poultry seasoning, garlic powder, and black pepper. Rub the seasonings all over the turkey, including under the skin.

Place in the refrigerator, uncovered, for 24 hours.

Remove the turkey from the refrigerator 30 minutes prior to roasting. Use a paper towel and blot off any excess moisture on the turkey.

Preheat the oven to 450 degrees Fahrenheit.

Place the turkey in the oven and roast for 20 minutes. After 20 minutes, reduce the heat to 350 degrees Fahrenheit. Continue roasting for an additional 1 hour and 15 minutes, or until a quick read thermometer in the thigh registers at 170 degrees Fahrenheit.

Remove the turkey from the oven. Allow resting for 15-20 minutes before carving.

Spatchcocking (removing the turkey backbone so it lays flat) is easier than you think and worth it. Juicy and fast with more crispy skin!

turkey*

carrots

celery (coarsely chopped)

onion

red apple

unsalted butter (softened to room temperature)

garlic (minced (about 1 tablespoon))

black pepper

Pat the Turkey Dry (if needed): If your turkey hasn&#39;t already been drying uncovered in the refrigerator, use paper towels to pat it dry.

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&#39;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&#39;s back. Cut through every rib bone, until you reach the other end.

Pull

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.

Press

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&#39;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!

SPATCHCOCK THE TURKEY:

Preheat

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.

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.

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.

Reduce

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.

Rest

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&#39;t need gravy).

Carve

Carve and bask in the glory! If you&#39;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!

COOK THE SPATCHCOCK TURKEY:

https://content.jwplatform.com/videos/4qan3NnZ.mp4

Citrus and Herb Dry-Brined Roasted Turkey

turkey (SEE NOTE)

Aromatics: garlic, onion, celery, fresh herbs, sliced citrus

Olive oil

plain kosher salt, plus more if needed (SEE NOTE)

kosher salt (SEE NOTE)

herbes de provence

lemon

tbsp orange zest

black pepper (optional)

garlic

Giblets and backbone

onion,

Aromatics: fresh thyme, rosemary, sage, bay leaves.

chicken stock

turkey drippings

all purpose flour

Maple Cognac (or regular cognac)

Rinse your bird thoroughly, pat dry with paper towels.

Using super sharp kitchen shears, cut out the backbone and save it for the gravy along with the giblets.

Flatten the breast meat down, using all of your weight, or a heavy cast iron skillet or pot to assist you. You want the bird in one even flat layer so it roasts evenly.

Separate the skin from the meat of the turkey and massage some of your salt mixture onto the inside of the flattened bird, and under the skin.

Sprinkle plain kosher salt all over the skin of the turkey. It shouldn’t be encrusted in salt, just a good even layer. Get all in the nooks and crannies. If you&#8217;re roasting the bird within the next 24 hours, do not cover it before you refrigerate it. This will allow the skin to dry out and roast up nice and crispy. If you&#8217;re cooking the bird in 2-3 days, keep it covered with plastic wrap (loosely) during that time to prevent excess moisture loss. Remove the plastic during the last 12-24 hours though.

Remove the turkey from the fridge 1 hour before you&#8217;re ready to roast it, so that it comes to room temperature.

Preheat your oven to 450 degrees. Line a baking sheet with foil and scatter some random aromatics (garlic, onion, celery, carrot, fresh herbs, citrus) just to give the turkey a bed to lay on so that the bottom doesn&#8217;t burn. Rub the skin with olive oil.

Place turkey in the oven and roast until an instant-read thermometer in the breast meat registers 150 degrees, and the dark meat registers 165 degrees, about 80-90 minutes. Quick note: Adjust oven temperature if your bird is browning too quickly. Start at 450 degrees, but if after 45 minutes, it&#8217;s getting too dark, reduce the heat. Cooking times will vary on the size of your bird, how hot your oven is, etc. Check the temperature after an hour. This is why a thermometer is SO important. A turkey with 150 degree breast meat is perfectly safe to eat if rested properly. Remove the bird once it&#8217;s at 145/150 and let it rest. It will continue to &#8220;cook&#8221; out of the oven, and the internal temperature will rise another 10 degrees or higher, depending on the bird. So resting is SUPER important for safe eats.

Let the bird rest for one full hour before carving.

Saute the backbone and neckbone in olive oil until browned, about 7 to 10 minutes.

Add aromatics and cook an additional 4-6 minutes or until veggies have softened slightly. You can do this in a skillet and then transfer to a saucepan or you can do this in a saucepan from the start. Add enough chicken stock to cover the mixture, add fresh herbs and bay leaves, and bring to a boil. Reduce heat and simmer uncovered for 40-45 min or until visibly reduced. Strain mixture into a measuring cup or bowl along with 1/2 cup of the turkey drippings.

Melt the butter and oil in a saucepan, and add a heaping 1/4 cup of flour. Whisk for about two minutes to allow flour to cook out.

SLOWLY add  2 cups of the hot broth mixture, a little at a time, whisking vigorously to avoid lumps.

Reduce heat to low and allow to simmer and thicken for about 5 minutes. Add a tiny splash more of the cooking liquid if your gravy is too thick. Give it a taste and adjust seasoning.

Add a splash of Crown Royal Maple Cognac (or any liquor) and cook an additional minute or two.

https://www.youtube.com/watch?v=CPRbGikYE-c

This video is more about the TECHNIQUE, and not the actual recipe -- because there really isn't a recipe. You simply salt the hell out of the turkey, cover it loosely and allow it to dry out in the fridge for 24-72 hours. I will give you eyeball measurements as to what I used for my brine, but you can simply use plain kosher salt for your turkey. Make sure you really concentrate most of the brine on the breast meat, where it's the most dry. Just when you think you've over-salted this bird, add more. I'm serious. Turkey is different from chicken, it's way leaner and it's notoriously drier. I wouldn't over-salt a chicken, but I'd definitely over-salt a turkey...and then salt it again! The point I'm trying to drive home is SALT THIS BIRD LIKE CRAZY!

Why spatchcock? It cook's faster and more evenly. Traditional methods render an overcooked breast before the dark meat even reaches temperature.

You'll have a juicy bird in 24 hours but if you have 2 to 3 days it's even better. 

****PLEASE NOTE: FDA recommends cooking turkey until the breast meat registers 165 degrees, however, that's exactly when turkey starts to dry out. Taking the turkey out at 145/150 degrees is perfectly safe, because you will allow it to rest for at least 30 minutes, and during that time, the temperature will climb another 10 degrees anyway. So take your bird at out at least 150 degrees and give it a proper rest. It will be fine. If you're scared, cook it until it's 165 degrees but don't complain to me that it's dry. 

I'll have a more explained version on my blog soon but for now, here's how to do this.

**This method works best with a 12-14lb turkey. A larger turkey may not fit onto your pan. 

You'll need a half-sheet baking pan.

Citrus-Herb Salt Brine:
1/2 cup kosher salt
2 tbsp herbes de provence
1 tbsp lemon zest
1 tbsp orange zest
1 tbsp black pepper (optional)
1 tsp each, granulated garlic and onion
**Additional plain kosher salt for the skin of the turkey, will vary by size. just make sure you have enough to cover it.

Rinse your bird thoroughly, pat dry with paper towels. 
Using super sharp kitchen shears, cut out the backbone and save it .
Flatten the breast meat down, using all of your weight, or a heavy cast iron skillet or pot to assist you. You want the bird in one even flat layer.
Separate the skin from the meat of the turkey and massage your salt mixture onto the meat.
Cover the skin of the turkey with salt, don't be shy here.
If you're cooking the bird within the next 24 hours, do not cover it before you refrigerate it. This will allow the skin to dry out and roast up nice and crispy.
If you're cooking the bird in 2-3 days, keep it covered with plastic wrap (loosely) during that time. 
Before roasting, preheat your oven to 450 degrees.
Line a baking sheet with foil and scatter some random aromatics (garlic, onion, celery, carrot, fresh herbs, citrus) just to give the turkey a bed to lay on so that the bottom doesn't burn.
Place your room temperature turkey on top of the aromatics. 
Rub with olive oil and season lightly with black pepper and a tiny bit more salt (if desired).
Place turkey in the oven and roast until an instant-read thermometer in the breast meat registers 145 to150 degrees. Adjust oven temperature if your bird is browning too quickly. Start at 450 degrees, but if after 45 minutes, it's getting too dark, reduce the heat. 
Cooking times will vary on the size of your bird, how hot your oven is, etc. Check the temperature after an hour. This is why a thermometer is SO important. A turkey with 150 degree breast meat is perfectly safe to eat if rested properly.
Remove the bird once it's at 145/150 and let it rest. It will continue to cook out of the oven, and the internal temperature will rise another 10 degrees or higher, depending on the bird. So resting is SUPER important for safe eats.
Let the bird rest for one full hour before carving.

While the bird is roasting:
Sauté the backbone and neckbone in olive oil until browned. Add aromatics and cook an additional 4-6 minutes or until veggies have softened slightly. You can do this in a skillet and then transfer to a saucepan or you can do this in a saucepan from the start. 
Add enough water or chicken stock to cover the mixture, add fresh herbs and bay leaves, and bring to a boil. 
Reduce heat and simmer for 40-45min or until visibly reduced. 
Strain mixture into a measuring cup or bowl. 
Make a roux in a saucepan, about a 1/4 cup of flour and 2-3 tablespoons of unsalted butter. 
Whisk for about two minutes to allow flour to cook out.
SLOWLY add the hot broth, a little at a time, whisking vigorously to avoid lumps. You should have at least 2 cups of liquid. 
Add about 1/4 to 1/2 cup turkey drippings and bring to a boil. 
Reduce heat and allow to simmer and thicken for about 5 minutes. 
Add a splash of Crown Royal Maple Cognac (or any liquor) and cook an additional minute or two. 
Serve with the turkey.

Dry Brined Spatchcock Turkey w/ Maple Cognac Gravy | How-to

This Roasted Spatchcock Turkey recipe is incredibly simple and a great introduction to roasting a whole turkey. All you need are a few simple ingredients for a delicious and juicy turkey.

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