Spatchcock Turkey

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  10 lbs Turkey, Whole, Skin-On
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  0.8 cup ¾ cup + 3 tablespoons kosher salt
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  1 Yellow Onion(110g)
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  4 Celery(160g)
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  4 Carrots(244g)
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  1 Garlic(45g)
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  3 tbsp Sage, Fresh
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  6 Thyme, Fresh(5g)
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  3 tbsp Olive oil

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

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  1 tbsp Turmeric, Ground
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  1 tbsp Garlic powder
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  1 tbsp 1 tablespoons freshly cracked black pepper
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  1 tsp Paprika, Smoked

Instructions

1. 1Dry-brine the turkey: Pat the turkey dry and rub ¾ cup + 3 tablespoons kosher salt all over the exterior and under the skin. Place uncovered in the refrigerator for at least 12 hours (or up to 48 hours) to draw out moisture and season deeply.
2. 2Spatchcock the turkey: Place the turkey breast side down on a large cutting board with the neck facing you. Using kitchen shears, cut firmly along both sides of the backbone to remove it entirely. Flip the turkey breast side up and press down hard on the breastbone with both palms until you hear a crack and the bird lies flat.
3. 3Preheat your oven to 425°F. Scatter the quartered onion, chopped celery, chopped carrots, and halved head of garlic across a large roasting pan to form an aromatic bed.
4. 4Make the rub: In a small bowl, combine 3 tablespoons olive oil, 3 tablespoons fresh sage, 1 tablespoon turmeric, 1 tablespoon granulated garlic, 1 tablespoon black pepper, and 1 teaspoon smoked paprika. Mix well.
5. 5Work the rub under the turkey skin and over the entire exterior, coating evenly. Tuck 6 sprigs of fresh thyme into the vegetable bed and around the bird. Place the spatchcocked turkey skin side up directly on top of the vegetables.
6. 6Roast at 425°F for 60–80 minutes, until the skin is deep golden brown and crackling, and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F. If the skin darkens too quickly, tent loosely with foil after the first 45 minutes.
7. 7Remove the turkey from the oven and let it rest on the pan for 15 minutes before carving — this keeps the juices in the meat.
8. 8Carve the turkey into portions and divide evenly among meal-prep containers. Spoon any roasting pan juices over each portion before sealing. Refrigerate immediately.