Using a sharp kitchen shears, carefully cut along the backbone of the turkey.
Then, snip the cartilage of the breastbone inside the catvity.
Flip the turkey over and flatten it!
This is the perfect time to dry brine the turkey!
Rub the turkey all over with kosher salt.
Loosely cover and leave in the fridge for up to 3 days before roasting.
Roast at 450 degrees F for 80-90 minutes.
Tent loosely with aluminum foil if the skin is bronzing too quickly.
It's that simple!
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