Spatchcock turkey is a harmonious blend of smoky and herbaceous elegance. Bronzed, crackling skin and tender, succulent meat with hints of garlic, rosemary and sage. A spatchcock turkey is basically a butterflied bird where the backbone is easily removed with kitchen shears, and then the bird is flattened. It cooks faster than a whole bird -- in less than an hour for a 10 pound turkey. Given the skin's exposure to even heat, crispy skin is guaranteed along with incredibly moist meat, both light and dark. Another bonus is getting more meat off the bone when carving. Tip: Keep your bird to 10 to less than 15 pounds. 

HOW TO SPATCHCOCK AND PREP FOR ROASTING: With turkey breast side down, use kitchen shears or skinny boning knife to cut through bones on either side of backbone; discard backbone. Flip turkey over, trim the wing tips, and press very firmly on the breastbone to flatten.

Heat oven to 450 degrees. In a small bowl combine 1/4 cup each of Mushroom Sage, Rosemary and Garlic EVOOs. Whisk until combined. Line a rimmed baking sheet with aluminum foil or parchment paper.

Scatter roughly cut carrots, celery and onions and drizzle with EVOO mixture reserving 1/4 cup. Pat turkey dry with paper towels, then rub with oil mixture on both sides and under the skin, then generously season with salt and pepper. Tuck wing tips behind back. 

Place a slotted broiler or wire rack directly on top of veggies. Place turkey, breast side up on rack. Do not overlap edges. Press down on breastbone to flatten slightly. 

Roast 45 minutes to an hour, testing for doneness with an instant read thermometer at 160 degrees. Remove from oven and place turkey on cutting board to rest for at least 20 minutes. Strain and place drippings in saucepan. Add 1/4 cup flour and whisk until smooth. Add 1-1/2 cups chicken stock. Whisk to blend. Bring to a boil, then simmer for 15 minutes. Remove from stovetop and strain through sieve into bowl. Pour into serving dish.