This Paleo AIP Roast Spatchcock Turkey cooks up juicy, crisped, and in nearly half the time it takes to roast a traditional bird! Whole30 & Keto compliant.
Heat oven to 350 degrees. Place a roasting rack on a baking sheet.
Place the turkey on a large cutting board breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. (Reserve the backbone for making turkey broth.) Press firmly down onto both sides of the turkey to flatten until you hear a “crack.”
Place turkey on the roasting rack skin-side up. Tuck the wing tips under the turkey, then pat skin dry.
Rub olive oil over the entire turkey. Season with salt, sage, thyme, and rosemary.
Bake for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.
Increase temperature to 400 degrees. Roast until the skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F.
Remove turkey from the oven, and allow to rest for 10 to 15 minutes before slicing.