Spatchcock Turkey with Herb Butter

To spatchcock the turkey, place it breast-side down and use poultry shears to cut along both sides of the backbone to remove it. Reserve the backbone for stock.

Flip the turkey over and press down firmly on the breastbone with the heel of your hand to break it, allowing the turkey to lie flat.

Place the turkey on a wire rack set inside a baking sheet. Season generously all over with kosher salt for the dry brine.

Refrigerate the turkey, uncovered, overnight.

The next day, remove the turkey from the refrigerator 45 minutes before cooking. Pat the skin completely dry with paper towels.

Preheat your oven to 400°F (200°C).

Prepare the butters: Melt 1/2 cup of unsalted butter in a small saucepan. Place the remaining 1 cup of room-temperature unsalted butter in a large mixing bowl.

Zest the lemon directly into the bowl with the room-temperature butter. Slice the zested lemon.

Add garlic powder, onion powder, paprika, chopped fresh herbs, and black pepper to the bowl with the butter. Mix until a smooth compound butter paste is formed.

Arrange the lemon slices, celery stalks, and sliced onion in the bottom of a large roasting pan. (Add optional carrots here as well).

Place a roasting rack over the vegetables in the pan and set the spatchcocked turkey on top.

Using a flavor injector, inject the melted butter into the thickest parts of the turkey breast and thighs.

Rub the compound herb butter all over the turkey, making sure to work it under the skin as well as on top.

Roast at 400°F for approximately 1 hour for a 10 lb bird, or until the skin is golden brown and an instant-read thermometer registers 165°F in the thickest part of the thigh.

Remove the turkey from the oven and let it rest for 30 minutes before carving.

Carve the turkey and serve. Save the carcass for making stock.