Start to finish: 3¼ hours (20 minutes active), plus resting
Servings: 8 to 10
The trickiest part of roasting a turkey often is the pileup at the oven. Casseroles, dinner rolls
and dressing all vie for oven space that’s dominated by the bird. But by spatchcocking the
turkey (that is, cutting out the backbone and flattening the bird so all of the meat is on the same
plane), allowing it to stand at room temperature for an hour before roasting and roasting in a
moderately hot oven, the centerpiece of the meal can be in and out of the oven in two hours or
less. We also dry-brine the turkey, which results in plump, juicy, well-seasoned meat and crisp,
golden-brown skin.
Don’t cover the turkey during refrigeration after salting it. This allows moisture on the surface to
evaporate for better browning and crisping of the skin in the oven.
2- to 14-pound turkey, neck and giblets discarded
Kosher salt and ground black pepper
3 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 large yellow onion, halved and sliced ¼ inch thick
2 large rosemary sprigs
1 tablespoon extra-virgin olive oil
Place the turkey breast side down on a cutting board. Using sturdy kitchen shears, cut along
one side of the backbone top to bottom. Repeat on the other side of the backbone, then remove
and discard, or reserve for making stock. Open up the sides of the bird, flattening it as much as
possible. Sprinkle with 2 teaspoons salt, then flip the turkey breast up, making sure the sides
are splayed out, not folded under.
Using the heel of your hand, press down firmly on the thickest part of the breast until the
wishbone snaps. If desired, remove and discard the wing tips or reserve for making
stock; alternatively, tuck the wings to the back. Sprinkle 1½ tablespoons salt evenly over
the skin side of the turkey, then transfer skin side up to a rimmed baking sheet.
Refrigerate, uncovered, for at least 2 hours or up to 18 hours.
One hour before roasting, remove the turkey from the refrigerator and let stand at room
temperature. Heat the oven to 425°F with a rack in the lowest position. In a large
roasting pan, toss the carrots, celery, onion and rosemary. Transfer the turkey to the
pan, placing it breast up on top of the vegetables. Drizzle the oil over the turkey, and,
using your hands or a brush, spread the oil so it fully coats the skin. Sprinkle lightly with
pepper.
When the turkey has stood at room temperature for 1 hour, add 1 cup water to the pan
(do not pour the water over the bird) and transfer to the oven. Roast until an instant
thermometer inserted into the thickest part of the breast reaches 165°F, about 1¾ hours
for a 12-pound bird or about 2 hours for a 14-pounder. Remove from the oven and let the
turkey rest in the roasting pan for at least 20 minutes. When ready to carve, transfer to a
cutting board. If desired, strain the contents of the roasting pan and use the drippings to
make gravy.