• prep: 15 min
• cook: 50 min
• total: 1 hr 5 min

servings:

Spatchcocking your turkey significantly cuts the roasting time, and it's easy to do—just take out the backbone and flatten the bird. If you're nervous about doing it yourself, just ask a butcher at the meat counter to handle it for you.

• One 10-12 pound turkey, giblets reserved for another use
• 1/3 cup extra-virgin olive oil
• Kosher salt
• freshly ground black pepper
• 1 tablespoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 medium shallot, roughly chopped
• 2 tablespoons brine-packed capers, drained
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• Large rimmed baking sheet; sharp kitchen shears; parchment paper

Click Here For Step-By-Step Instructions