Prep 30 minutes Cook 1 hour 45 min – 2 hours Makes 7+ servings
1 18-22 lb turkey, thawed and cleaned
1/2 cup of melted butter
2 Tbsp of dried sage
salt and pepper (generously)
Make sure to remove all organs from the inside of the turkey.
Preheat oven to 450 degrees.
Rinse the turkey and pat dry. Place the turkey backside up on a large cutting board. With kitchen shears, (or a really sharp knife.), feel for the backbone with your fingers and then make deep cuts on either side up to the turkey neck. Remove the back bone.
Flip the turkey over, breast side up. Press firmly down on the center of the turkey to flatten. Place on a rack in a large roasting pan. Baste the turkey with melted butter. Season with salt, pepper and sage.
Place in the oven for 1 1/2- 2 hours, depending on the weight. Check the temperature to make sure the breast meat is 150 degrees and the thigh meat is at least 165 degrees.
Remove from oven and let rest for 20 minutes. Carve and serve.