Split Roast Turkey

1. 1

   Heat the oven to 450.

2. 2

   Use a sharp knife to remove the turkeys backbone.

3. 3

   (Reserve the backbone to make stock.)

4. 4

   Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.

5. 5

   Put the bird breast side up in a large roasting pan.

6. 6

   The wings should partly cover the breasts, and the legs should protrude a bit.

7. 7

   Tuck the garlic and herbs under the birds skin and in the nooks of the wings and legs; smear with butter (or drizzle with olive oil), and sprinkle liberally with salt and pepper.

8. 8

   Roast for 20 minutes, undisturbed.

9. 9

   Meanwhile, prepare the vegetables and put them in a roasting pan and drizzle with 3 tablespoons olive oil, salt, pepper and some of the herbs; dont crowd the pan.

10. 10

    Put in the oven.

11. 11

    If the turkey is browning too quickly, reduce the oven temperature to 400; begin to check it after about 55 minutes of total cooking; its done when an instant-read thermometer inserted into the thickest part of the thigh registers 155.

12. 12

    Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.

13. 13

    Separate the turkeys legs from the torso and slice; slice the breast as well.

14. 14

    Pass the meat on a platter with the vegetables.

* Per serving · 4 servings · Values may vary.