Roasted Turkey

Traditional roasting:
Pull the bird out and put breast up in a lightly oiled roasting pan. Put in the fridge and let the skin dry overnight.

Lightly oil, sprinkle with salt and pepper, and stuff the cavity with aromatics.

Roast at 450 for 15 minutes. Cover the breast with foil. Turn the heat down to 350 F (325 F for an electric roaster or convection oven) and roast until internal temp (from the thickest part of the breast) reads 165 F.

Let rest 15-30 minutes before cutting.

Spatchcocked and roasted:
Lay the turkey on a cutting board breast-side down, with the legs closest to you.

Cut out the backbone.

Open the turkey like a book to reveal the ribs and sternum.

Score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage.

Remove the wings tips if desired. (*1)

Lightly oil your pan and your roasting rack, if you have one. Lay the bird on. Put in the fridge and let the skin dry out overnight.

Move the turkey out if the way.

Spread any aromatics you are using out on your pan.

Place the rack with the turkey on top or place the turkey directly on top of the aromatics, skin side up.

Lightly oil, and season as desired.

Place a thermometer in the thickest part of the breast and place in the middle of the oven.

Roast at 450 F for 15 minutes, Turn the heat down to 350 F (325 F for an electric roaster or convection oven) and roast until internal temp (from the thickest part of the breast) reads 165 F.

Let rest 15-30 minutes before cutting.

Use your pan drippings and giblets to make gravy.