Quick Butterflied Roast Turkey

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Coat a sheet pan with cooking oil spray or olive oil.

3. 3

   Pat turkey dry inside and out with paper towels. Turn turkey over so backbone is facing up. Using poultry shears or sturdy kitchen shears, cut along one side of backbone through rib bones. Repeat on other side of backbone. Discard backbone or save for stock.

4. 4

   Open turkey up like a book and turn it breast-side up. Firmly press down on turkey to crack breastbone so that turkey sits flatter on work surface. Place turkey on a wire cooling rack set over prepared sheet pan. Tuck wing tips under breasts.

5. 5

   Combine olive oil, butter, thyme, salt, and pepper in a small bowl, mixing until well combined. Rub mixture over top of turkey to coat.

6. 6

   Roast turkey on middle rack of oven until an instant-read thermometer inserted into thickest part of thigh registers 170u00b0F, 85 to 90 minutes.

7. 7

   Check to see that turkey is done. Remove from oven or add time as needed.

8. 8

   Transfer turkey to a cutting board or platter, and let rest 15 to 20 minutes before carving. Tuck thyme sprigs around the turkey if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.