Roasted Spatchcocked Turkey

Name: Roasted Spatchcocked Turkey
Ingredients: 1 teaspoon kosher salt per pound of turkey (21⁄4 teaspoons per kg), plus more for the vegetables; Finely grated zest from 2 lemons; 2 tablespoons dark brown sugar; 1 tablespoon coarsely chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 2 teaspoons freshly ground black pepper, plus more for the vegetables; 12 to 14-pound (5.4- to 6.4-kg) turkey (neck, giblets, and backbone removed and reserved); 2 medium onions, quartered; 4 large carrots, peeled, halved; 4 celery stalks; 3 heads garlic, halved; 1⁄2 cup (120 ml) olive oil

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Ingredients

1 teaspoon kosher salt per pound of turkey (21⁄4 teaspoons per kg), plus more for the vegetables
Finely grated zest from 2 lemons
2 tablespoons dark brown sugar
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 teaspoons freshly ground black pepper, plus more for the vegetables
12 to 14-pound (5.4- to 6.4-kg) turkey (neck, giblets, and backbone removed and reserved)
2 medium onions, quartered
4 large carrots, peeled, halved
4 celery stalks
3 heads garlic, halved
1⁄2 cup (120 ml) olive oil