Herb-Roasted Spatchcock Turkey and Gravy

This Herb-Roasted Spatchcock Turkey and Gravy the only turkey recipe you will ever need. By removing the backbone of the bird (spatchcocking) before you roast, you not only cut the roasting time in half and ensure perfectly cooked meat throughout the entire turkey, but that backbone and the drippings become the foundation for the best gravy you’ll ever have!