Clear a large, sturdy surface like a countertop or cutting board to comfortably accommodate the turkey. Gather your tools, including poultry shears, a roasting pan, a wire rack, and paper towels. It’s also a good idea to preheat your oven to 450°F, so it’s ready when you finish prepping.

Remove the turkey from its packaging, and don’t forget to take out the neck and giblets from inside the cavity. These can be saved for making stock or gravy if you’d like. Pat the entire bird dry with paper towels, both inside and out. Drying the skin thoroughly is a critical step to ensure it crisps up beautifully during roasting.

Place the turkey breast-side down on your work surface. This position allows you easy access to the backbone, which you’ll remove to flatten the bird. Using poultry shears, carefully cut along one side of the backbone from the tail end to the neck. Repeat the process on the other side to completely remove the backbone. If you’re not sure about the cuts, take it slow; precision is key. Once the backbone is removed, set it aside—it’s perfect for making flavorful broth or stock.

Flip the turkey breast-side up. Place your hands firmly on the breastbone and press down with even pressure until you hear a satisfying crack. This step flattens the bird, ensuring even cooking. Adjust the wings and legs if necessary to make the turkey lie completely flat.

Line a large roasting pan with aluminum foil for easy cleanup. Scatter chopped vegetables like onions, carrots, and celery evenly across the pan. These will serve as a flavorful base for your turkey. Place a wire rack on top of the vegetables to elevate the turkey and allow heat to circulate fully.

Melt butter or measure out olive oil, and use it to brush over the turkey. Generously coat the turkey, ensuring every surface is covered. Liberally season the entire bird with kosher salt and black pepper, rubbing the seasoning into the skin for maximum flavor.

Transfer the seasoned turkey onto the wire rack, breast-side up. Place the roasting pan in the preheated oven at 450°F. Roast for 70–80 minutes, rotating the pan halfway through to ensure even cooking. Use a meat thermometer to check for doneness. The breast should reach 155–160°F, while the thighs should be at 165–170°F.

Once the turkey reaches the correct internal temperatures, remove it from the oven. Let the turkey rest on the wire rack for at least 20 minutes. This allows the juices to redistribute, ensuring tender, moist meat. Carve the turkey and serve, saving any drippings from the pan for making a delicious gravy.