Spatchcocked Roasted Turkey

Preheat your oven to 375°F (190°C). Pat your spatchcocked turkey dry with paper towels.

Place the turkey skin-side down on a large, rimmed baking sheet. Brush the inside cavity with about half of the melted butter and season generously with all-purpose seasoning, salt, and pepper.

Place the turkey in the oven and roast upside down for approximately 1 hour.

Carefully remove the turkey from the oven. Using another baking sheet or large spatulas for support, flip the turkey over so it is now skin-side up.

In a small bowl, combine the remaining melted butter with the garlic powder and paprika. Brush this mixture all over the turkey skin.

Pour the chicken broth into the bottom of the baking sheet, being careful not to wash off the seasoning.

Return to the oven and continue roasting for another 1 to 1.5 hours.

If parts of the skin (like the legs or wings) begin to brown too quickly, tent them with small pieces of aluminum foil to prevent burning.

The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C).

Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. Reserve the pan drippings for gravy.