Golden Crisp Spatchcock Turkey with Savory Gravy

1. Preheat and Prepare Baking Sheet

Start by adjusting your oven rack to its middle position and preheating the oven to 450°F. Line a baking sheet with aluminum foil for easy cleanup later.

2. Prepare Vegetable Base

Scatter two-thirds of the chopped onions, carrots, and celery, along with the thyme sprigs, across the bottom of a rimmed baking sheet or broiler pan. This vegetable base will not only flavor the turkey but also form the foundation for your gravy.

3. Prepare and Season Turkey

Pat the turkey dry with paper towels, ensuring the skin is as dry as possible for a crisp finish. Rub the turkey all over with one tablespoon of vegetable oil, then season generously with kosher salt and freshly ground black pepper. Tuck the wing tips under the bird and place the turkey on a wire rack set over the prepared vegetable base. Press down firmly on the breastbone to flatten the breasts slightly, which helps the turkey cook more evenly.

4. Roast the Turkey

Roast the turkey in the preheated oven, rotating the pan occasionally to ensure even cooking. Roast until the breast meat registers 150°F and the thighs are at least 165°F, which should take about 80 minutes. Use an instant-read thermometer to check the temperatures.

5. Prepare Gravy Base

While the turkey roasts, prepare the gravy. Roughly chop the reserved neck, backbone, and giblets. In a 3-quart saucepan, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the chopped turkey parts and cook until they are well browned, about 5 minutes.

6. Cook Vegetables for Gravy

Add the remaining chopped onions, carrots, and celery to the saucepan and cook until softened, another 5 minutes. Pour in the chicken or turkey broth, add the remaining thyme sprigs and the bay leaves, and bring to a boil. Reduce the heat and simmer for 45 minutes, allowing the flavors to meld.

7. Strain and Skim Broth

Strain the broth through a fine mesh strainer into a 2-quart liquid measuring cup, discarding the solids. Skim off any fat from the surface of the broth.

8. Make Roux

In a 2-quart saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a golden brown, about 3 minutes. This step creates a roux, which will thicken your gravy.

9. Finish Gravy

Gradually whisk the strained broth into the roux, bringing the mixture to a boil. Reduce the heat and simmer until the gravy has reduced to about 1 quart and has thickened, which should take about 20 minutes.

10. Rest Turkey

Once the turkey is done, transfer it to a clean baking sheet and let it rest for 20 minutes. This resting period allows the juices to redistribute throughout the meat, making it more succulent.

11. Finish Gravy with Pan Juices

Pour the juices from the roasting pan through a fine mesh strainer into a liquid measuring cup. Skim off the fat and whisk the juices into the gravy for added flavor.

12. Carve and Serve

Carve the turkey and serve it with the savory gravy on the side. Enjoy your Golden Crisp Spatchcock Turkey with Savory Gravy, a centerpiece worthy of any festive occasion.