Thaw the turkey completely if frozen
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Place the turkey breast-side down on a cutting board
Use sturdy kitchen shears to cut along both sides of the backbone
Remove the backbone and set it aside
Open the turkey like a book
Flip the turkey breast-side up
Press firmly on the breastbone to flatten the bird
Tuck the wing tips behind the breasts if desired
Season the turkey as desired
Roast on a rimmed baking sheet or roasting pan
Cook until the thickest part of the breast and thigh reach safe temperature
Rest the turkey before carving