Follow these clear steps to spatchcock your turkey and prepare it for cooking:

1. Gather Your Tools: You’ll need a sharp pair of kitchen shears, a large cutting board, and a roasting pan.
2. Prepare the Turkey: Remove the turkey from its packaging and pat it dry with paper towels. Remove the giblets and neck from inside the cavity if present.
3. Spatchcocking: Place the turkey breast-side down on the cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck. Save the backbone for making stock or discard it.
4. Flatten the Turkey: Open the turkey up and flip it over so that it’s breast-side up. Press down firmly on the breastbone to flatten the turkey.
5. Season Generously: Drizzle olive oil over the turkey. Use your hands to rub oil into the skin. Then, sprinkle salt, pepper, garlic powder, onion powder, smoked paprika, and chopped herbs over the entire turkey, ensuring you get seasoning underneath the skin as well.
6. Add Lemon Slices: Place lemon slices in the cavity to infuse moisture and flavor during cooking.
7. Preheat Your Oven: Preheat the oven to 450°F (232°C).
8. Roasting: Place the flattened turkey on a roasting pan, ideally on a rack. Roast for 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.
9. Check for Doneness: Use a meat thermometer to ensure proper doneness. Remove from oven when cooked through.
10. Rest the Turkey: Allow the turkey to rest for 20-30 minutes before carving. This helps to retain juices and enhances flavor.