Spatchcocking your bird is as sexy as it sounds.
Photo by Heami Lee
Prep: 1 hour
Total: 2 1/2 hours
1 (12-pound) turkey, spatchcocked
2 tablespoons kosher salt
1 tablespoon dry sage
1 tablespoon dry thyme
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper, to taste
Remove gizzards from turkey and set them aside for gravy. Rub the turkey all over with the remaining ingredients and let it sit on a rack set over a sheet tray until it comes to room temperature, about 1 hour.
Heat the oven to 425°F. Roast the turkey for 40 minutes, turning halfway. Decrease the oven temperature to 350°F and continue cooking the turkey until a thermometer inserted into the thickest part of the bird reaches 155°F, about 1 hour to 1 hour and 15 minutes. Allow the turkey to rest for at least 20 minutes before carving.