Spatchcocked Herb-Roasted Turkey

Name: Spatchcocked Herb-Roasted Turkey
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 16 servings.
Ingredients: 1 turkey (12 to 14 pounds); 3 tablespoons kosher salt; 2 teaspoons coarsely ground pepper; 1 tablespoon minced fresh rosemary; 1 tablespoon minced fresh thyme; 1 tablespoon minced fresh sage

This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey. —Matthew Hass, Ellison Bay, Wisconsin

Ingredients

1 turkey (12 to 14 pounds)
3 tablespoons kosher salt
2 teaspoons coarsely ground pepper
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage

Directions

Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn turkey over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Twist and tuck wings under to secure in place.
Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving.