When you bring this browned bird to the table, your guests might be tempted to pull out their phones and take photos, but the turkey's beauty is not just skin-deep. A butterflied bird cooks more quickly and evenly than a conventional one, and most people feel it's easier to carve. You'll need sturdy kitchen scissors or poultry shears to cut out the backbone before roasting so you can flatten the turkey. Some butchers will also do this step for you. The recipe is a Yummly original created by David Bonom.
- Preheat oven to 425°F.
- Coat a sheet pan with cooking oil spray or olive oil.
- Pat turkey dry inside and out with paper towels. Turn turkey over so backbone is facing up. Using poultry shears or sturdy kitchen shears, cut along one side of backbone through rib bones. Repeat on other side of backbone. Discard backbone or save for stock.