Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With G | Family Recipe Book | Umami

Ingredients

• 3 large onions, roughly chopped (about 1 1/2 quarts)
• 3 large carrots, peeled and roughly chopped (about 1 quart)
• 4 stalks celery, roughly chopped (about 1 quart
• 12 thyme sprigs
• 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
• 2 bay leaves
• 3 tablespoons butter
• 4 tablespoons flour