TIP: A spatchcocked turkey should be no larger than 6kg (13.5lb). Do not store the turkey in the fridge after pouring the hot water over the turkey. Cook immediately.
- Preheat the oven to 375°C (190°C).
- Place the turkey, breast side down, on a cutting board. Using sharp kitchen shears, slowly and carefully cut out the backbone (a 2-inch-wide strip down center of the turkey). Trim any loose skin. Trim wing tips, if desired.
- Flip the turkey over and make a shallow incision inside the turkey cavity down the cartilage.
- Turn the turkey over and press down firmly over the center of the breasts until the breastbone cracks and the turkey flattens. Place the turkey on a baking tray, tucking legs and wings in to fit.
- Boil a kettle of water. Once boiling, slowly pour the water over the turkey to contract the skin. Discard excess water from the pan and pat the turkey dry.
- Sprinkle salt over dried turkey. Using a food-safe brush, coat the turkey with canola oil.
- Roast Turkey in the oven until turkey registers 75°C (170°F) in the breast and 80°C (180°F) in the thigh with a digital meat thermometer (about 1.5 hours). Let stand for 10 minutes before carving.