Prep Time: 10 minutes
Cook Time: 40 minutes + 15 minutes resting time
Total Time: 1 hour 5 minutes
Serves: 6

Once you use this method for roasting your turkey, you’ll never want to cook a bird the conventional way. Roasting spatchcocked turkey at a high temperature results in a dark golden super-moist bird that is much easier to carve. This method frees up room in the oven and cooking time is significantly decreased from 4 hours to about 40 minutes. The only downside is that you can’t cook the stuffing inside the bird; it needs to be baked on the side. Save the backbone as you are going to want it for your gravy!

• Preheat the oven to 450°F.
• Melt butter in a small saucepan over medium heat. Stir in poultry seasoning and thyme. Turn off the heat and allow butter to infuse with spices while you prepare the bird.
• To spatchcock the bird, place on a stable cutting board breast-side down. Use a very sharp knife or poultry shears to cut down both sides of the backbone, then remove it. Flip the turkey breast-side up and press down on the centre of the breast to break the breastbone and flatten it.
• Put the backbone, garlic and onion pieces into a large roasting pan. Transfer spatchcocked turkey to the pan, breast-side up. Spoon butter mixture over turkey and sprinkle liberally with salt and pepper.
• Roast uncovered for 20 minutes. Remove from oven, baste with accumulated pan juices, then return to the oven. Reduce heat to 400°F. If you think the turkey is browning too quickly, reduce the temperature to 350°F.
• After 15 minutes, use an instant-read thermometer to check the turkey’s internal temperature in the meatiest part of the thigh. When the thermometer registers 180°F (82°C), carefully transfer turkey to a cutting board and allow it to rest at least 15 minutes, tented with tinfoil.
• Meanwhile, to make gravy, pour drippings, garlic and onion into a saucepan and bring to a boil over medium-high heat. Whisk in flour.
• Slowly whisk in stock and return to the boil. Cook until desired consistency. For a smooth gravy, strain out garlic and onion. Season with salt and pepper to taste. Keep warm while carving the turkey, then transfer to serving vessel.