Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to spatchcok a turkey.

To begin, set your defrosted turkey breast side down on a large cutting. The backbone should be facing up towards you. Find it with your fingers & then use a sharp knife to cut all along each side of the backbone. (Hold onto that backbone for your turkey gravy)

Now that the backbone is removed, you should be able to gently stretch open the cavity of your turkey (where you just removed the backbone).

Flip the turkey so that its breast side is facing up. Place your hands on the of the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through. This takes a little bit of effort, so just put some weight behind it.

The turkey should be laying flat at this point.

Lay the turkey on a bed of aromatics, skin side up.

Pat the turkey dry using a paper towel and sprinkle with a generous amount of salt.

Rub the entire turkey with a generous amount of butter making sure to cover all the skin. (This will ensure a nice crispy skin)

Roast at 375 degrees for 1 hour and 45 minutes or until the internal temperature reaches 165 degrees.