Step 1 of 8
Quick Butterflied Roast Turkey
Preheat the oven to 425°F.
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Step 2 of 8
Quick Butterflied Roast Turkey
Coat a large baking sheet with nonstick cooking spray or olive oil.
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Step 3 of 8
Quick Butterflied Roast Turkey
Pat the turkey dry inside and out with paper towels. Turn turkey over so the backbone is facing up. Using poultry shears or sturdy kitchen shears, cut along one side of the backbone through the rib bones. Repeat on other side of backbone. Discard backbone or save for stock.
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Step 4 of 8
Quick Butterflied Roast Turkey
Open the turkey up like a book and turn it breast-side up. Firmly press down on the turkey to crack the breastbone so that turkey sits flatter on the work surface. Transfer the turkey to a wire rack set over the prepared baking sheet. Tuck the wing tips under the breasts.
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Step 5 of 8
Quick Butterflied Roast Turkey
Combine the olive oil, butter, thyme, salt, and pepper in a small bowl, mixing until well combined. Rub the mixture over top of turkey to coat. Turkey should not extend over sides of pan, but if any parts do hang over, tuck doubled pieces of foil under them to direct any drippings onto the pan.
PRO TIP Drying the turkey again with paper towels will help the butter mixture adhere to the skin.
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Step 6 of 8
Quick Butterflied Roast Turkey
Roast the turkey on middle rack of oven until an instant-read thermometer inserted into thickest part of thigh registers 170°F, 70-90 minutes.
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Step 7 of 8
Quick Butterflied Roast Turkey
Check to see that turkey is done. Remove from oven or add time as needed.
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Step 8 of 8
Quick Butterflied Roast Turkey
Transfer the turkey to a cutting board or platter, and let rest 15-20 minutes before carving. Tuck thyme sprigs around the turkey if desired.
