Remove the turkey giblets and neck from the cavity. Pat the turkey dry with paper towels, ensuring the skin is as dry as possible. This will help achieve a crispy skin during roasting.

Place the turkey breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Discard the backbone or save it for stock.

Flip the turkey over and press down firmly on the breastbone to flatten the bird. You should hear a slight crack as the bird flattens. This will help it cook more evenly.

Rub ¼ cup olive oil over the entire surface of the turkey.

Season generously with 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons chopped rosemary, and 2 tablespoons chopped thyme.

Stuff the cavity with 2 lemon halves, 6 smashed garlic cloves, and optional onion quarters for added flavor.

Preheat your oven to 450°F.

Place the spatchcocked turkey on a roasting pan, skin-side up. Ensure the turkey is spread out flat to allow even cooking.

Roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. You can use a meat thermometer to check the temperature. If the skin is getting too dark, tent the turkey with foil.

Once the turkey is done, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute.

Slice the turkey into portions and serve with your favorite sides.