Active Time

　　15 minutes

　　Total Time

　　50 minutes

　　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.

　　

Ingredients

Serves 8

　　

For the turkey:

One 10-12 pound turkey, giblets reserved for another use

　　1/3 cup extra-virgin olive oil

　　Kosher salt

　　freshly ground black pepper

　　

For the sauce:

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

　　

Special equipment:

Large rimmed baking sheet; sharp kitchen shears; parchment paper

　　

Step 1

Preheat the oven to 450°F. Place the turkey on a cutting board, breast side down. Using a sharp pair of kitchen shears, cut out the backbone. Flip the turkey over and open it like a book. Press on the turkey with your hands to flatten and pat dry with paper towels. Place the turkey, breast side up, on a rimmed baking sheet lined with parchment paper.

　　

Step 2

Drizzle the oil over the turkey, and rub into the skin, then season generously with salt and pepper. Roast for 20 minutes. Remove from the oven, baste with the pan juices, and return to the oven. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, 20 to 25 minutes more.

　　

Step 3

Meanwhile, make the parsley-caper sauce: Combine all the ingredients in a blender and pulse until combined and still slightly chunky. (The mixture should look heavy on the herbs.)

　　

Step 4

Let the turkey rest 30 minutes before carving, then serve with the parsley-caper sauce.