Spatchcocked Herb-Roasted Turkey

Just because I post many vegan recipes, does not mean I do not partake in the essential components of a high protein diet throughout the week.  Here's one everyone in your family will love.  

This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey

• 1 turkey (12 to 14 pounds)
• 3 tablespoons kosher salt
• 2 teaspoons coarsely ground pepper
• 1 tablespoon dried Herbs de Provence 
• 
  
  
  
  

Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn over turkey so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Using a knife, remove wing tips by cutting through the joints; save for gravy.

Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.

Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, about 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving. 

---