Preheat your oven to 425 degrees
Start with a completely defrosted turkey. Make sure the neck and/or giblets have been removed (save for stock!)
Butterfly the turkey by cutting down one side the backbone of the turkey with a sharp knife, meat shears, or electric knife. Cut down the other side. Remove the backbone (save for stock!)
With both of your hands, put pressure down on the turkey until it flattens like a book.
Combine your salt and spices in a small bowl. Mix well.
Gently rub the spice mixture underneath the skin of the turkey. Try not to tear teh skin - don't panic if you do, just keep working.
Cook the turkey in the oven for 30 minutes at 425 degrees
Reduce the heat to 350 degrees. Roast until a probe thermometer registers at 155 degrees.
Remove the turkey from the oven. The turkey will continue to cook to the proper temperature of 160-165.
Allow 30 minutes for the turkey to rest before carving. You can cover it with foil to keep it warm.
Carve and enjoy!