Spatchcock Turkey

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  Chicken, Whole(5443g)
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  ¾ cup + 3 tablespoons kosher salt
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  Yellow Onion
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  Celery
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  Carrots
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  Garlic
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  Sage, Fresh(45g)
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  Thyme, Fresh
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turmeric, Ground(15g)
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  Garlic powder(15g)
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  1 tablespoons freshly cracked black pepper
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  Paprika, Smoked(5g)

Instructions

1. 1Place the whole chicken breast side down on a large cutting board with the neck facing you. Using kitchen shears, cut along one side of the spine to separate it from the ribs. Flip the chicken breast side up and press firmly along the breastbone with the palms of your hands to flatten completely.
2. 2Roughly chop the onion, celery, and carrots into large pieces. Mince the fresh garlic and chop the fresh sage and thyme. Arrange all the chopped vegetables and herbs in a large heavy skillet or roasting pan suitable for stovetop use.
3. 3Place the flattened chicken skin side up directly on the vegetables in the pan. Drizzle the chicken evenly with olive oil and sprinkle the turmeric, garlic powder, paprika, and salt over the entire surface.
4. 4Heat the skillet over medium-high heat for 2–3 minutes until the vegetables begin to soften and release their aromatics. Once the pan is hot, reduce heat to medium and cook the chicken uncovered for 35–45 minutes, basting with pan juices every 8–10 minutes using a spoon or turkey baster.
5. 5Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone—the chicken is done when it reaches 165°F. The skin should be golden brown and crispy. If the skin is browning too quickly before the meat is cooked through, reduce heat to medium-low.
6. 6Once the chicken reaches 165°F internal temperature, remove the skillet from heat and let the chicken rest in the pan for 5 minutes.
7. 7Transfer the cooked chicken to a cutting board and carve into individual portions. Discard the cooked vegetables or reserve pan juices for serving.
8. 8Divide the carved chicken evenly into 10 airtight containers while still warm, adding a small amount of pan juices to each. Seal and refrigerate immediately for meal prep storage.