Spatchcocked Turkey

No it's not a naughty word. It's the quick, easy method for cooking a turkey. You cut out the backbone and smash it flat. Cooks evenly, and gives the most perfectly crispy skin all over. You can play with seasonings and rubs and even dry brine. Makes a delightful gravy and is just overall really really good. 

Whole, raw, thawed turkey (12-18lbs)

Onions

Celery

Carrots 

Garlic

Fresh thyme (sage, rosemary are also nice) 

Kosher Salt

Fresh Ground Black Pepper

Preheat oven to 450. Yes, 450

Lay bird in counter breast side down. Use scissors to cut on either side of the backbone and cut out. Flip over and smash across breastbone and get it flat. You should break the bone. Pat dry and sprinkle generously with salt and pepper. Place cut veggies and herbs on a cookie sheet and leave a few aside for gravy. Place cooling rack on top of veggies and place bird in top. Place in oven and cook for about 1 1/2 hours. For 45 minutes boil some veggies and aromatics with the chopped up back bone and giblets. Place flour and some butter in a pan to make a rue and slowly add turkey broth. Season to taste.