1 (10-12 lb) turkey, thawed + neck/giblets removed
16 oz unsalted butter, divided + soft
¼ Cup herbs of choice (sage, thyme, rosemary, ect.), chopped
1 tsp + ½ Cup kosher salt
1 tsp freshly ground black pepper
1 tsp baking powder
1 Cup concentrated turkey stock
If needed, 2 large yellow onions, roughly chopped
If needed, 3 large carrots, roughly chopped
If needed, 4-5 celery ribs, roughly chopped
If needed, 1 Cup ghee/duck fat/chicken fat
Thoroughly pat dry the turkey
To spatchcock the turkey, cut two lines down the back of the turkey on either side of the spine. Place a snip at the base of the breast bone. Once the spine is removed, flip the bird over and press down firmly on the breasts to break the breast bone.
Using your fingers, gently separate the skin from the meat, making sure to get all the way up the breasts and into the thighs.
Combine 8 ounces of the butter, herbs, 1 teaspoon salt, and pepper in a small bowl.
Carefully spread the compound butter underneath the skin. Spread any excess butter overtop the entire bird.
In a small bowl, whisk together the remaining ½ cup salt and baking powder.
Generously season the exterior of the turkey with the dry brine mixture.
Preheat the oven to 450°F (preferably with convection).
Line a rimmed baking sheet with aluminum foil. Add the chopped onions, carrots, and celery to the bottom of the pan. Place a grill rack over top of the vegetables and transfer the turkey to the rack.
Roast the turkey for 40-45 minutes or until browned and crispy and the internal temperature of the breast meat reaches 155 - 160°F and the thigh meat reaches 175 °F.
Let the turkey rest, uncovered, for 20-30 minutes before carving. Make sure to reserve the pan drippings for gravy.