Preparation:
Prep Time: 15 minutes
Cooking Time: 2 to 2 ½ hours
Yields: 4 servings
Ingredients:
• 1 whole free-range turkey
• ½ cup clarified butter
For the Dry Rub:
• 2 to 3 teaspoons of salt
• 1 teaspoon of creole seasoning
• 1 teaspoon crushed peppercorns
• 1 teaspoon of mixed Italian herbs
• ½ tablespoon minced fresh sage leaves
• ½ tablespoon minced fresh thyme leaves
• ½ tablespoon minced fresh rosemary
Directions:
1. Preheat an oven to 350°F.
2. Place the turkey on a flat work surface, breast-side down. Cut along both sides of the back bone using a sharp poultry shears or cleaver until the backbone separates. Reserve the backbone for making stocks or gravies.
3. Press down both sides of the turkey to completely split the whole turkey. Transfer into a baking sheet, cut-side down and tuck the wingtip under the breast. Pat dry with paper towels and brush with clarified butter.
4. In a small bowl, mix together all ingredients for the dry rub. Sprinkle dry rub mixture on both sides and massage into the meat.
5. Roast it in the middle rack of oven for 1 ½ to 2 hours, while rotating the sheet after every 30 minutes for even cooking. Also baste the turkey with pan drippings when turning the sheet.
6. Increase oven temperature to 400°F and roast for 15 to 20 minutes more, or until the skin is crispy and lightly golden. It is done when a meat thermometer inserted on the thickest part registers 165°F.
7. Remove from the oven, transfer on a wire rack and let it rest for 10 minutes before serving.
8. Carve the turkey, transfer on a serving platter and serve immediately.