12 to 15 lb Turkey.
Set the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock or gravy. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, breaking breast bone and flattening it. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board. Brush The entire bird with olive oil,fresh cracked pepper and sea salt.
One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 450 degrees. Place the bird on its rack in the roasting pan, skin side up. If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed. You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings. Gentle push fresh sweet butter slice's under skin of breast meat.
When ready to roast the turkey, melt sweet butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 ¼ unstuffed 1 3/4 hours stuffed or until
an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving. You may use fresh herbs of Rosemary and Sage. If you like.
Craving: Cut legs off of thighs,arrange on platter. Cut wings off and place on platter. Put one side of breast on carving board and cut 1 inch slices against grain on the diagonal repeat with the other breast and place in center of platter.
Suggestion: Use oversized platter decorate with fresh herbs,fruit,nuts or vegetables.
Suggestion: If using stuffing place a piece of parchment paper cut to size of pan to place stuffing on.
Suggestion: Place stuffing in a stuffing bag for easy removal from pan and bird.
Suggestion: This works well using a low flat long pan. Disposable foil cookie sheets are ideal. Remember to remove excess pan drippings as needed.
Suggestion: Roast back bone of Turkey and use pan drippings for gravy Mmmmmmm.♞
