Ingredients
12lbsturkey,defrosted
½cupolive oil
3tbspfresh herbs,such as rosemary, thyme, parsley, sage
salt and pepper
Preparation
Preheat the oven to 450 degrees F.
Combine the olive oil and fresh herbs. Set aside.
Remove the neck and giblets from the turkey, then reserve them.
Place the turkey on a work surface breast side down so the backbone is facing up.
Using poultry shears, cut along each side of the backbone to remove the backbone completely.
Flip the turkey over breast side up.
Using palms, press on the turkey to flatten it. The cartilage in the breast bone should crack as it flattens.
Using the poultry shears, cut the wing tips off.
Arrange the turkey on a large rimmed baking sheet, then brush it with the olive oil mixture and season well with salt and pepper.
Roast the turkey for 1¼ hours to 1½ hours or until the thickest part of the thigh reaches 165 degrees F.
Remove from the oven, then loosely tent with foil.
Rest at least 15 minutes.
Carve, serve, and enjoy!
