Spatchcocked roast turkey with a sage, thyme and rosemary rub

Preheat the oven to 450F.

Spatchcock the turkey: remove the backbone with kitchen shears, turn it over and press down to crack the breastbone so it lies flat. Cut the neck into pieces and reserve for the gravy.

Dab the excess moisture off the skin, which helps the skin dehydrate and brown.

Sprinkle liberally with salt into all the nooks and crannies, then the same with a dry rub of equal parts sage, thyme and rosemary.

Drizzle neutral oil over the skin.

Set a temperature probe in the deepest part of the breast with a 150F target and roast until it hits the mark; his took about 80 minutes and the dark meat reached about 180F.

Rotate the turkey partway through for even cooking.

Serve a thick slice of stuffing, turkey meat, the salad, mashed potatoes and gravy and a pumpkin bar per plate.