Split Roast Turkey

Directions

1. 1
   Heat the oven to 450.
2. 2
   Use a sharp knife to remove the turkeys backbone.
3. 3
   (Reserve the backbone to make stock.)
4. 4
   Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.
5. 5
   Put the bird breast side up in a large roasting pan.
6. 6
   The wings should partly cover the breasts, and the legs should protrude a bit.
7. 7
   Tuck the garlic and herbs under the birds skin and in the nooks of the wings and legs; smear with butter (or drizzle with olive oil), and sprinkle liberally with salt and pepper.
8. 8
   Roast for 20 minutes, undisturbed.
9. 9
   Meanwhile, prepare the vegetables and put them in a roasting pan and drizzle with 3 tablespoons olive oil, salt, pepper and some of the herbs; dont crowd the pan.
10. 10
    Put in the oven.
11. 11
    If the turkey is browning too quickly, reduce the oven temperature to 400; begin to check it after about 55 minutes of total cooking; its done when an instant-read thermometer inserted into the thickest part of the thigh registers 155.
12. 12
    Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.
13. 13
    Separate the turkeys legs from the torso and slice; slice the breast as well.
14. 14
    Pass the meat on a platter with the vegetables.