Split Roast Turkey

• 1 6-to-8-pound turkey
• 10 cloves garlic, peeled and crushed, or more to taste
• A few branches sage, thyme or rosemary
• 13 cup butter or olive oil
• Salt and freshly ground black pepper
• 3 pounds mixed root vegetables, peeled and roughly chopped
• 3 tablespoons olive oil

1. Heat the oven to 450.
2. Use a sharp knife to remove the turkeys backbone.
3. (Reserve the backbone to make stock.)
4. Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.
5. Put the bird breast side up in a large roasting pan.
6. The wings should partly cover the breasts, and the legs should protrude a bit.
7. Tuck the garlic and herbs under the birds skin and in the nooks of the wings and legs; smear with butter (or drizzle with olive oil), and sprinkle liberally with salt and pepper.
8. Roast for 20 minutes, undisturbed.
9. Meanwhile, prepare the vegetables and put them in a roasting pan and drizzle with 3 tablespoons olive oil, salt, pepper and some of the herbs; dont crowd the pan.
10. Put in the oven.
11. If the turkey is browning too quickly, reduce the oven temperature to 400; begin to check it after about 55 minutes of total cooking; its done when an instant-read thermometer inserted into the thickest part of the thigh registers 155.
12. Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.
13. Separate the turkeys legs from the torso and slice; slice the breast as well.
14. Pass the meat on a platter with the vegetables.

turkey, garlic, branches sage, butter, salt, mixed root vegetables, olive oil

Taken from cooking.nytimes.com/recipes/12951 (may not work)