1- Start by patting the turkey dry with paper towels and removing the giblets and neck from the cavity. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely.

2- Flip the turkey over and use the palm of your hand to firmly press down on the breastbone until you hear it crack and the turkey lays flat. This is the “spatchcock” technique that allows the turkey to cook more evenly.

3- Generously season the turkey all over with salt and pepper, making sure to get into all the nooks and crannies.

4- Melt the butter and mix it with the chopped fresh herbs and minced garlic. Brush this flavorful butter mixture all over the surface of the turkey.

5- Transfer the prepared Spatchcock Turkey to a large baking sheet or roasting pan and roast at 450°F for 60-90 minutes, basting every 20 minutes, until the internal temperature reaches 165°F in the thickest part of the breast.

6- Allow the Spatchcock Turkey to rest for 15-20 minutes before carving and serving. The resting time is crucial for locking in all those delicious juices.