Prep: Preheat oven to 450 degrees F. Combine the turkey seasoning in a small bowl; set aside.

Spatchcock Turkey: Place turkey on a large cutting board or on a sheet pan. Flip turkey so it is breast-side down. Taking kitchen shears, cut along both sides of the backbone (which will be running down the middle of the turkey) and remove. Using a sharp knife, cut into the top of the breastbone and start to break apart the cartilage. Flip over. Firmly press down towards the top of the breastbone with the palm of your hand until you hear a crack and the turkey lays flat. (option to check out our tutorial on How To Spatchcock a Turkey for even more details and pictures).

Roasting Pan: Add onion, chicken broth, white wine (if using), rosemary and thyme to bottom of large roasting pan. Place a wire rack on top and place the turkey on top of that, ensuring the breast-side is up. Pat the outside of the turkey dry with paper towels.

Butter + Season: Take 1/4 cup of softened butter and rub into every nook and cranny (including under the turkey skin, where possible). Use additional softened butter, if needed. Sprinkle turkey seasoning all over. 

Roast: Place in preheated oven, uncovered and middle rack, for 30 minutes. Then reduce oven temperature to 350 degrees F. and continue cooking an additional 60 minutes or until the internal temperature reads 165 degrees F. at the thickest part of the turkey. Baste every 20 minutes or so with another 1/4 cup melted butter. Once the butter is used up, simply use the liquid at the bottom of the pan to baste. 

Rest: Once fully cooked, remove turkey from the oven and baste one more time. Cover pan with aluminum foil and let meat rest 15-20 minutes.  

Serve: Move the turkey onto a platter or large plate and cover with foil again to continue resting for another 10-15 minutes. Highly recommend using pan drippings to make homemade turkey gravy!