Make the dry brine:

Place the kosher salt, brown sugar, orange zest and black pepper in a food processor. Pluck the leaves from the rosemary, thyme and sage and add them to the food processor. Save the stems to add to your turkey stock! Process for 10-15 seconds until the mixture is well-combined. If you don’t have a food processor, finely chop the herbs with a sharp knife or spice grinder and mix everything together in a small bowl.

Spatchcock the turkey:

1. Set up: You will need paper towels or an old towel, cutting board, sharp knife and a good pair of poultry shears. Remove the turkey neck and giblets and place on a sheet pan (we’re using them for our roasted turkey stock). Pat the turkey dry with paper towels and place it on the cutting board breast side down, backbone up. (aka, upside down).
2. Cut along one side of the backbone: feel along the center of the back to identify the firm ridge of the backbone running between the two sides of the bird. Using poultry shears, start at the tail end and carefully cut along one side of the backbone. Use firm, steady pressure to cut through the ribs, working your way up to the neck. The final cut on the neck side of the bird is usually the toughest because you’re cutting through tough bone and cartilage near the neck. Use your muscles, you got this!
3. Cut along the other side: repeat on the opposite side of the backbone to fully remove it. Set the backbone on the sheet pan with the neck and giblets, for the stock, if making.
4. Score the breast bone: use a sharp knife to score down long oblong bone in the center of breast.
5. Flatten the turkey: flip turkey so it is breast side up. Press firmly down on the breastbone with both hands to flatten the bird. You will hear a crack as the breastbone breaks. You did it!
6. Apply dry brine: if you encounter any excess pieces of fat or skin you can trim those away with kitchen scissors or shears. Press the dry brine mixture all over both sides of the turkey, pressing firmly so the mixture adheres to the skin.
7. Refrigerate: Place the turkey on a roasting pan with a rack. If you don’t have a roasting pan, you can use a disposable aluminum roasting pan. Refrigerate the brined turkey, uncovered, for at least 6 but up to 48 hours.

Cook the turkey:

1. Prep: use paper towels to brush/pat off any excess dry brine, but don’t rinse. You want the surface of the turkey to be free of excess brine and as dry as possible. Let the turkey sit at room temperature for 30 minutes.
2. Preheat the oven: arrange rack to the middle or lower middle part of the oven. Preheat oven to 450 degrees Fahrenheit. (232 degrees Celsius) If you have a convection oven make sure it is set to convection bake.
3. Make the herb and citrus oil: warm the oil and butter in a small skillet over low heat. Add the orange and lemon strips, rosemary and thyme and let the aromatics infuse the oil for a few minutes. Keep warm.
4. Prep the roasting pan: place sliced onions, carrots, celery, garlic, lemon and orange in a large roasting pan. I use the lemon and orange that I took the zest strips from. Place the turkey breast side up directly on top of the veggies. Tuck the turkey wings under its body so they don’t burn in the oven. Add about ¾ cup water to the bottom of the pan so the veggies don’t scorch.
5. Baste and cook: use a pastry brush to brush about ¼ of the flavored oil over the entire surface of the turkey. Roast for 20 minutes at 450 degrees. Reduce the temperature to 350 degrees. Slide the rack out slightly and brush again all over with oil. Roast for another 60-80 minutes, brushing with oil and pan juices every 20 minutes, until an instant-read thermometer inserted into the deepest part of the turkey thigh registers 165°F (65°C). Remove turkey immediately and place on a large cutting board. Tent with foil and let rest for 30 minutes. Make turkey gravy while you’re letting the turkey rest.
6. Notes on cook time: my 14lb turkey took exactly 80 minutes using a convection oven. Spatchcocked turkeys cook faster than whole turkeys, usually around 6-8 minutes per pound. However, all ovens are different, and convection ovens will cook quicker than conventional ovens. I suggest inserting the meat thermometer at the 80-minute mark and then watching the turkey closely until it hits 165 degrees exactly. Total cook time will range from 80-95 minutes for a 12-14lb turkey.

Carve the turkey:

1. Legs and thighs: Place the turkey breast side up on a cutting board. Locate the leg joint where the thigh connects to the body. Cut through the skin between the leg and the body, exposing the joint. Use your hands or the knife to pop the joint out of its socket. Slice through to remove the entire leg. Separate the drumstick from the thigh by cutting at the joint.
2. Wings: Locate the joint where each wing attaches to the body. Pull the wing outward and cut through the joint to remove it.
3. Breast: Start at the center of the turkey, where the breastbone runs along the middle. Slice down one side of the breastbone, following the curve of the rib cage, to remove the whole breast. Place the breast on the cutting board and slice it crosswise into even pieces.
4. Thigh Meat: Slide the tip of your knife under the meat of the thigh, working your way along the bone. As you do this, use your fingers to pull the meat away from the bone. Continue cutting and pulling the meat away from the bone until the entire thigh is fully boneless. Slice it into thin pieces.

Serve the turkey

Neatly arrange the breast slices, drumsticks, thigh meat, and wings on a platter. Garnish with lemon and orange slices, arugula, fresh herbs and cranberries if you’re fancy like that. Serve warm with turkey gravy and get ready to WOW your guests with this showstopper!