– turkey – olive or vegetable oil – poultry seasoning – black pepper – kosher salt – carrots – onion – celery
Line a large baking pan with aluminum foil and spray with nonstick cooking spray. Coarsely chop vegetables and spread them on the pan. Place the turkey on a cutting board, remove the backbone with poultry shears, and flatten the turkey by pressing down on the breast. Remove excess skin and place the turkey on top of the vegetables.
Preheat the oven to 450°F and let the turkey rest at room temperature for 20 minutes. Cook for 1 to 1.5 hours or until the thigh reaches 165°F (breast at 155°F), rotating the pan halfway through. Adjust heat or cover with foil if needed. Let the turkey rest for 15 to 20 minutes before carving.