- 1 (10-12 pound) turkey
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 6 sprigs fresh roseamary
- 6 sprigs fresh thyme
- 1 cup chicken broth
- Preheat the oven to 450°F.
- Remove the wing tips from the turkey and discard or save for stock. Next remove the wings at the first joint leaving the drumettes attached to the breast; reserve wings. With turkey breast side down, use a large knife or poultry shears to cut along both sides of the backbone to remove it. (Save the backbone for stock or discard it).
- Open up the turkey as you would a book, breast side still facing down, and use the tip of a knife to score alongside the keel bone (the bone in the middle of the breast). This makes it easier to flatten the bird. Flip the turkey skin side up and press down strongly with the heel of your hand on the center of the breast until you hear a crack and the bones give way. This further flattens the bird.
- Rub the turkey all over with the oil; season with the rosemary, thyme, salt and pepper.
- Place the onions, carrots and celery in a large Anolon Tri-Ply Clad roasting pan. Add the rosemary and thyme sprigs on top of the vegetables in a single layer. Place the turkey on top, skin side facing up.
- Put the turkey in the center of the over and reduce the temperature to 400F. Roast, rotating the pan after 30 minutes, until an instant read thermometer inserted into the thickest portion of the breast registers 160-165°F, about 80-90 minutes. Remove from the oven and let rest 20 minutes before carving.