ROAST SPATCHCOCK TURKEY
MAKES 12 TO 14 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1¾ HOURS
3 ribs celery, cut in chunks 2 onions, cut in wedges 10 sprigs thyme 1 whole turkey (5.4 to 6.3 kg) ¼ cup unsalted butter, softened 4 to 6 sage leaves (optional) 2 tbsp canola oil 1 tbsp each kosher salt and pepper Position rack in lower third of oven; preheat to 450°F. Line large rimmed baking sheet with overlapping foil; scatter celery, onions and thyme over pan and set large rack over vegetables.
Pat turkey dry with paper towel. Remove giblets and neck from turkey; reserve for use in Real Gravy. Place turkey breast side down on cutting board. Using poultry shears, cut along each side of backbone; remove backbone and add to giblets and neck. Turn turkey breast side up. Press firmly on each half of turkey breast to flatten.
Place turkey on rack on prepared pan, breast side up; tuck wing tips under. Loosen breast skin and rub butter between skin and flesh; slide in sage (if using). Brush turkey skin with oil; sprinkle with salt and pepper.
Roast turkey for 70 minutes, covering with foil if browning too quickly. Reduce heat to 400°F; rotate pan and cook until instant-
read thermometer inserted in thickest part of breast reads 170°F and in thickest part of thigh reads at least 180°F, 15 to 20 minutes.
Loosely tent turkey with foil; let rest at least 15 minutes before transferring to cutting board to carve. Carefully scrape vegetables and pan drippings through fine-mesh sieve into bowl; skim off excess fat and reserve pan juices for Real Gravy (see recipe below).
PER EACH OF 14 SERVINGS about 340 cal, 56 g pro, 19 g total fat (7 g sat. fat), trace carb (trace dietary fibre, 0 g sugar), 204 mg chol, 450 mg sodium, 588 mg potassium. % RDI: 2% calcium, 9% iron, 3% vit A, 6% folate.