Spatchcocked roast turkey

Spatchcock the bird, otherwise known as butterflying: cutting out the spine and flattening it exposes the dark meat to more heat, protects the delicate breast and cuts the cooking time.

Do not stuff the bird: stuffing has to reach 165F, by which time the breasts are at 185 to 190F and dry.

Cut out the spine, staying as close to it as possible so the thigh does not fall apart, and cut out the wishbone to make carving easier.

Flatten the bird out.

Coat liberally with about half a cup of kosher salt mixed with maybe a teaspoon of baking powder.

Rough chop aromatics - mirepoix, unpeeled - as drip catchers so the fat and drippings do not burn or evaporate under the high heat.

Line a rimmed baking sheet with aluminium foil, spread the aromatics over it and set the bird on a wire rack above them.

Roast in a 425F convection oven for about 45 minutes until the breasts register 155F and the thighs and dark meat around 175F.

At 147F it needs longer; the bird came out at 162F in the thickest part of the breast.

Rest at least half an hour before carving; it stays hot and the skin stays crisp.