Remove the turkey from refrigeration 30 minutes before cooking to ensure even temperature distribution. Pat the bird completely dry with paper towels—this step is absolutely critical for achieving maximum crispiness and golden skin throughout.

Position the turkey breast-side down on your cutting board. Using sharp kitchen shears or a chef's knife, cut along both sides of the backbone from tail to neck, removing it completely. Flip the bird over and press down firmly on the breastbone with both hands until you hear a crack—the bird will flatten naturally.

Create your herb butter by combining softened butter, chopped rosemary, thyme, minced garlic, kosher salt, black pepper, paprika, garlic powder, and onion powder in a small bowl. Mix thoroughly until the thanksgiving spatchcock turkey crowd recipe's signature butter mixture becomes smooth and well-combined with all herbs distributed evenly.

Rub the herb butter mixture under and over the skin, ensuring maximum coverage on all surfaces. Stuff lemon halves inside the cavity alongside some herb sprigs. Drizzle with olive oil and season the exterior generously with additional salt and pepper.

Preheat your oven to 425°F and arrange a rack in the lower-middle position for optimal heat circulation. Place the flattened turkey skin-side up on a roasting pan. Pour chicken broth into the bottom of the pan to prevent dripping and maintain moisture.

Roast for 60-75 minutes until the thickest part of the thigh reaches 165°F on a meat thermometer. The skin should be deep golden brown and crispy across the entire bird. If skin begins browning too quickly, cover loosely with foil for the final 20 minutes.

Remove from the oven and let rest for 15 minutes before carving—this allows juices to redistribute, keeping every portion incredibly moist and tender.