Lemon Rosemary Spatchcock Turkey

1/2 pound (2 sticks) unsalted butter, softened

1 lemon, zested

2 tablespoons minced rosemary

½ teaspoon garlic powder

Kosher salt + black pepper

4 turnips, peeled and chopped

6 carrots, peeled and chopped

6 parsnips, peeled and chopped

1 (1.5 pound) bag baby red potatoes

2 tablespoons olive oil

Kosher salt + black pepper

Preheat oven to 400°F. Spatchcock turkey by turning the turkey breast side down and removing the backbone with poultry shears. Flip the turkey so that the breast side is up, and press hard with both hands on the breasts (like performing CPR) until the ribs snap and the turkey lays flay. Tuck the wings under the breast and arrange drumsticks and thighs to flatten.
In a small bowl, combine butter, lemon zest, rosemary, garlic powder, and season generously with salt and pepper. Coat the turkey on all sides with the butter mixture, including under the skin wherever possible and all joints and crevices.
Place root vegetables and oil in the bottom of a roasting pan and toss to coat. Season with salt and pepper. Place roasting rack in pan and arrange turkey on top.
Roast the turkey for approximately 1-1 ½ hours, until the thigh registers 165°F with an instant-read thermometer. Remove from oven and let rest for at least 10 minutes before carving. Serve with roast vegetables and garnish with cut lemons and fresh rosemary if desired.

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