Ingredients
1 turkey (12 to 14 pounds) 3 tablespoons kosher salt2 teaspoons coarsely ground pepper1 tablespoon minced fresh rosemary1 tablespoon minced fresh thyme1 tablespoon minced fresh sage
Preparation
Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn turkey over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Twist and tuck wings under to secure in place.
Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving.
