Spatchcock Turkey – Cooking Aboard with Jill

Ingredients

• 1 10-12-pound turkey (bring to room temperature)
• A large baking pan and roasting rack
• 1 cup extra virgin olive oil
• 2 tbsp salt
• 2 tsp pepper
• 2 tbsp fresh thyme
• 2 tbsp fresh rosemary
• 2 tablespoons fresh sage
• 2-3 carrots, rough chopped and unpeeled
• 1 onion, rough chopped
• 2-3 stocks celery, rough chopped
• 4-8 garlic cloves, whole
• 1 cup chicken or turkey stock
• Oven thermometer