Spatchcocked oven-roasted turkey with herb butter and vermouth

Mix fresh thyme, fresh rosemary, fresh sage, black pepper and butter into a well-combined paste.

Flip the dry-brined spatchcocked turkey, pat dry and brush with the herb butter, saving most for the top side.

Tuck the wings under so the breast colours evenly.

Add about a cup of vermouth to the pan to steam, flavour and improve the drippings.

Roast at 425; spatchcocked takes maybe eight minutes a pound against 15-ish for a whole turkey.

Pour the pan liquid into a measuring glass, spoon off the fat and use it as the base of the gravy.

Carve: take off the leg-thigh section along the line, separate thigh from leg at the joint, twist off the wings at the joint into drum and flat.

Cut down one side of the breastbone and around underneath to lift the breast off whole, then slice it and set it on the board; repeat on the other side.