Prepare Your Turkey

Remove the turkey from its packaging and pat it completely dry with paper towels inside and out. Remove the neck and giblets from the cavity. Place the turkey breast-side down on a clean cutting board.

Remove the Backbone

Using sharp kitchen shears, cut along both sides of the backbone from tail to neck. This takes some effort, so apply steady pressure and work slowly. Save the backbone for making stock later.

Flatten the Bird

Flip the turkey over so the breast faces up. Press down firmly on the breastbone with both hands until you hear a crack and the turkey lies flat. This ensures even cooking throughout.

Season Generously

Pat the turkey dry again if needed. Gently separate the skin from the breast meat and thighs, being careful not to tear it. Rub softened butter or oil directly onto the meat under the skin, then massage your seasoning blend all over.

Arrange and Roast

Place the flattened turkey on your roasting pan, breast-side up. Tuck wing tips behind the breast. Roast at four hundred twenty-five degrees until the thickest part of the thigh reaches one hundred sixty-five degrees.

Rest Before Carving

Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for twenty minutes before carving. This allows juices to redistribute throughout the meat.