- 1 (12- to 14-pound) spatchocked turkey
- Olive oil, to coat the bird
- Salt and pepper, to taste
- 1 onion, sliced
- 3 carrots, chopped
- 3 stalks celery, chopped
- 15 thyme sprigs
Remove the turkey from the refrigerator 1 hour before cooking, to bring to room temperature. Pat turkey dry with paper towels and rub all surfaces with oil. Season liberally with salt and pepper.
Preheat oven to 450° F with a rack in the center.
Line a roasting pan with foil and scatter onions, carrots, celery and thyme sprigs on the bottom of the pan. Place a wire rack directly on top of vegetables. Put turkey on top of the rack, so that it does not fall off the pan. Press down the breast bone to flatten the bird, if necessary.
Roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the thigh, without touching the bone, registers 160° F, about 80 minutes.
Remove from the oven, tent loosely with foil, and allow to rest 20 minutes before carving. Carefully pour any juices from the baking sheet through a fine strainer into a measuring cup. Skim off fat and whisk juices into gravy, if desired.