Butterflied Thanksgiving Turkey

Cut the backbone out of the turkey. This is real easy to do if you use kitchen shears. Follow down either side of the spine, cutting the ribs as you go. There is no need to cut into the spine. Then flip the bird over, breast up, and push down to flatten more.

Although this next step is not my favorite part of the recipe, it is quite necessary. Slip your fingers up under the skin on the breast and thighs, which will allow it to become crisp in the cooking process. Place on a broiler pan and set in the fridge uncovered for at least one hour.

Heat oven to 500ºF and remove the turkey from the fridge. Mix the butter with the spices and spread under the skin. Bake for approximately 60-70 minutes, or until a thermometer inserted in the thick part of the breast reads 160ºF.