• Before starting to cook the turkey, make sure it is fully thawed. When thawing, you want to allow 24 hours for every 4-5 lbs. in the refrigerator.

  12 to 16 lbs.: 3 to 4 days

  16 to 20 lbs.: 4 to 5 days

Prepare the Turkey:

• Take out the thawed turkey from the refrigerator 30-45 minutes before starting to prepare it so it warms up a bit.
• Take the turkey out of the package and take out the neck and giblets. Pat the whole turkey dry with a clean paper towel.
• Combine all the seasoning in a small mixing bowl and mix well. Set aide.

To Spatchcock the Turkey:

• Place the turkey breast down on a large cutting board. You will need kitchen shears and a large knife to remove the backbone. Use a knife to slice along both sides of the backbone. Using the kitchen shears, cut along the cuts, down the backbone, on one side from top to bottom and then on the other side of the backbone.
  
• Flip the turkey breast side up. Using the bottom part of your palm, put a lot of pressure in the center of the turkey breast, right between the two breasts. Push down to flatten the breast plate until the breast plate cracks under the pressure and turkey evens out and flattens.
  

Season the Turkey:

• Working from the top, carefully, separate the skin from the breast meat, be careful not to rip the skin. Slide your hand between the skin and breast to separate it.
  
• Using your hand, spread some seasoning on the breast, under the skin.
• Rub oil all over the outside of the turkey, don't miss all around the thighs and wings, and in the folds. Evenly season the turkey all over. Tuck the wings under so they are secure.
  
• Cover a large (half sheet, about 18x13 in.) rimmed baking sheet with aluminum foil for easy clean up. Spread chopped onion, carrots, garlic and celery on the baking sheet and fit a wire rack over the top. Use your hands to lightly grease the wire rack. Place the turkey breast side up onto the wire rack.
  
• I highly recommend a leave-in meat thermometer to track the temperature of the turkey. Insert the thermometer into the turkey breast, from the top side, along the breast bone but not touching the breast bone. The measurement should be taken at the center of the thickest part.
• Preheat the oven to 425℉ and place the oven rack in the middle of the oven.
• Place the baking sheet with turkey into the oven and carefully pour the chicken broth into the baking sheet with veggies.
• Roast the turkey for 20 minutes, rotate the baking sheet, and lower the oven temperature to 375℉.
• Cook the turkey for 1 to 1.75 hours (depending on size), until the temperature of the breast is 160℉ (internal temperature of the thighs should be at 165℉). Remember that the time is not as accurate indicator of doneness as temperature.
• Take the turkey out of the oven and tent is loosely with a sheet of aluminum foil. Let the turkey rest for 15-20 minutes. (Internal temperature will raise another 5℉ or so as it rests.)
• Carve and break it down as you wish!

To Make Pan Gravy:

• After turkey has rested for about 10 minutes, strain off the juices and broth from the baking sheet. Strain it through a fine mesh strainer.

  (If you have more than 2 cups of pan drippings, you can freeze the extra or use in other sauces. If you have less, add some turkey or chicken broth.)
• Have all the ingredients measured and ready on hand before starting to cook because this recipe will go fast.
• Melt butter in a cooking pan over medium heat. Once melted, whisk in flour until smooth and blended. Lower the heat to medium-low and let it gently simmer for just a few seconds.
• While whisking, start pouring in the pan drippings. Keep whisking until smooth. Taste first to see if you need to add any salt and pepper.
• Slowly stir as the gravy comes to simmer and thickens. Cook for a couple extra minutes, stirring slowly, and take off heat.