Step 1: Spatchcock the Turkey

Place turkey breast-side down on a cutting board.

Using sharp kitchen shears, cut along both sides of the backbone and remove it. (Save it for stock!)

Flip the turkey over and press firmly on the breastbone to flatten the bird. You may hear a crack—that’s normal.

Step 2: Season the Bird

Pat the turkey dry with paper towels.

Rub olive oil or butter all over the skin and under the breast skin if you can.

In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Rub generously all over the turkey. Add herbs if using.

Step 3: Roast

Preheat oven to 425°F (220°C).

Place a wire rack over a large baking sheet or roasting pan. Add lemon slices and onions beneath the rack if desired.

Lay the flattened turkey on the rack, skin-side up.

Roast for 75–90 minutes, or until a thermometer reads 160°F in the breast and 170°F in the thighs. Tent with foil if skin browns too quickly.

Step 4: Rest and Serve

Let the turkey rest, loosely covered, for 20–30 minutes before carving.

Slice and serve with your favorite holiday sides!