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1
Heat the oven to 450.
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2
Use a sharp knife to remove the turkeys backbone.
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3
(Reserve the backbone to make stock.)
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4
Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.
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5
Put the bird breast side up in a large roasting pan.
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6
The wings should partly cover the breasts, and the legs should protrude a bit.
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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.
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8
Roast for 20 minutes, undisturbed.
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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.
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10
Put in the oven.
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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.
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12
Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.
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13
Separate the turkeys legs from the torso and slice; slice the breast as well.
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14
Pass the meat on a platter with the vegetables.
