This spatchcock version is much faster to cook than a traditional turkey. Perfect for Thanksgiving or any festive meal!

1 spatchcock turkey (backbone removed)
2 lb brussel sprouts cut in half
2 lb baby potatoes cut in half or quarters
4 large carrots cut into chunks
Olive oil
Salt and pepper
Paprika

1. Add Brussel sprouts, carrots and mini potatoes to a baking dish.
2. Add olive oil and salt to vegetables. Place turkey over top and rub with oil, garlic powder, salt
and paprika.
3. Preheat oven to 425 F. Roast for 30 minutes, then decrease oven to 350 F. roast another hour to 1 ½ hours, until internal temperature reaches 165 F in the thighs. Let rest for 20 minutes before cutting. Enjoy!