1 whole turkeyapproximately 10-12 pounds, thawed (or a half turkey 10-12lbs) 

1 cup of melted grass-fed butter 

3 tablespoons fresh herbs rosemary, thyme, parsley, sage 

2 teaspoons poultry seasoning or turkey seasoning, optional 

salt and black pepper 

Place the turkey on a work surface, breast side down, so the backbone is facing up. Using poultry shears, cut along each side of the backbone to remove the backbone completely (reserve the bone for broth or gravy).  

Flip the turkey over, breast side up. Using your palms, press on the turkey to flatten it. You should hear the cartilage in the breastbone crack as it flattens. You will have to press down hard. (You can skip this step if you are using a half turkey) 

Tuck the wing tips under or snip them off and reserve for gravy. 

You can cover the turkey and rest in the fridge for 2 hours or up to overnight. Discard any juices on the baking tray beforeroasting. 

Preheat oven to 450°F*. Combinemelted butter and chopped fresh herbs.Set aside. 

Arrange the turkey on alarge, rimmed baking sheet. Dab the skin dry with paper towels. Brush withthe butter mixture and season well with salt and pepper. 

Roast the turkey for 1 ¼hrs. to 1 ½hrs. or until the thickest part of the thigh reaches 165°F. 

Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.