Categories: Poultry- Turkey
Ingredients
- 1 turkey or turkey breast (about 1 1/2 Lb. per person, more if you want leftovers)
- Olive oil or melted butter
- kosher salt and ground black pepper
Directions
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Heat oven to 450 degrees.
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Lay turkey breast-side down on a work surface. Using poultry shears, remove back bone by cutting along both sides beginning at tail end. It will take some force to cut through some of the bone; be sure to keep the bird on a steady work surface.
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Set backbone and any giblets aside for stock or gravy.
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Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark, oblong bone in the middle of the breast). This makes it easier to flatten the bird.
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Cut away any large pieces of fat and excess skin. Remove only the skin that is not covering flesh.
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Turn breast side up. Using the heels of you hands, press firmly down on the breast. You should feel and hear a crack as the breast bone breaks.
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If working with a whole bird, pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure.
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Place the turkey on a sturdy, rimmed baking sheet. Drizzle turkey with olive oil or melted butter. Sprinkle generously with salt and pepper.
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Roast, rotating sheet halfway through until an instant- read thermometer inserted into the thickest part of the bird reaches 165 degrees- 1 to 2 hours, depending on size of turkey. Let stand 20 to 30 minutes before carving