Spatchcock Roast Turkey

1 turkey or turkey breast Olive oil or melted butter

Kosher salt and ground black pepper

Heat oven to 450 degrees. Lay turkey breast-sidedown on a work surface. Using poultry shears, remove backbone by cutting along both sides beginning at the tail end. It will take some force to cut through some of the bone; be sure to have the bird on a steady work surface. (I use my dining table as it is a better height for me to get the proper leverage to break the breastbone.)

Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird.

Cut away any large pieces of fat and excess skin. Remove only the skin that is not covering flesh.

Turn breast-side-up. Using the heels of your hands, press firmly down on the breast. You should feel and hear a crack as the breastbone breaks.

If working with a whole bird, pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure.

Place the turkey on a sturdy rimmed baking sheet. Drizzle turkey with olive oil or melted butter. Sprinkle generously with salt and pepper.

Roast, rotating sheet halfway through, until an instant-read thermometer inserted into the thickest part of the bird reaches 165 degrees, 1 to 2 hours depending on size of turkey. Let stand 30 minutes before carving.