Delicious Spatchcock Turkey for Juicy Perfection

Roast a spatchcock turkey in less time with extra-juicy meat and perfectly crisp skin. This easy oven method cooks evenly and is simply delicious.

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Prepare a roasting pan by lining it with onions, carrots, and celery and place a roasting rack on top of that. Preheat oven to 425 degrees F.
Wash and dry the turkey, remove the neck and giblets.
Put the turkey breast side down and take a sharp knife and cut along each side of the spine making a guide to cut out the spine.
Using heavy duty poultry shears cut through the bone following the guide you made.
Once both sides are cut you should be able to remove the spine.
Make a very slight cut between the breast bone. This is optional but does make breaking the breast bone slightly easier.
Flip the turkey over and in the center of the breast press really hard and break the bone so the turkey will be flat.
Place the turkey on top of the roasting rack. Tuck the tips of the wings behind themselves if desired.
Rub the skin with olive oil and sprinkle the seasoning on top of the oil.
Bake in the preheated oven for 4-6 minutes or until the internal temp is 165 degrees at the deepest area. Let the turkey rest 15-20 minutes before slicing.