One-hour spatchcocked roast turkey

Cut off the wing tips through the joint, tapping the knife through if needed; save for stock.

Slice off the turkey butt for stock as well.

Flip the turkey and cut along either side of the backbone with scissors to remove it.

Expose the shoulder blades, dislocate them from the shoulder joints and pull or cut them off.

Make a small cut into the cartilage at the tip of the breastbone; bend both sides of the rib cage down until it separates and the bird lies flat.

Season generously: kosher salt and a little black pepper on the inside, salt only on the skin side.

Line a sheet pan with heavy duty foil overhanging 4 or 5 inches, and set a baking rack on it.

Place the turkey skin side up; tuck extra foil ledges under the wing and leg ends and crimp the foil edges up so drips run into the pan.

Roast in the upper center of a 450 degree oven for about one hour, or to 150 to 155 in the middle of the thigh.

Rest a little while the sides and sauces come together.

Transfer to a cutting board, garnish with rosemary sprigs and edible flowers, and slice.