Creating a spatchcock turkey is quite simple when you follow these organized steps:

1. Prepare the Turkey: Defrost the turkey if frozen. Remove any giblets and pat the turkey dry with paper towels.

2. Spatchcock the Turkey: Use kitchen shears to cut along both sides of the backbone. Remove the backbone entirely. Flip the turkey breast-side up and press down firmly to flatten it. You may hear a pop from the breastbone.

3. Season the Turkey: Drizzle olive oil over the turkey and rub it into the skin. Generously season with salt, pepper, garlic powder, paprika, rosemary, and thyme. You can also sprinkle some seasoning inside the cavity.

4. Prepare the Roasting Pan: Place sliced lemons and optional vegetables in a large roasting pan. This will add flavor and act as a natural rack for the turkey.

5. Position the Turkey: Place the spatchcocked turkey skin-side up on top of the lemon and vegetable bed in the roasting pan.

6. Roast the Turkey: Preheat your oven to 450°F (232°C). Roast the turkey for about 1.5 to 2 hours or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the breast and thigh.

7. Baste if Desired: Occasionally basting the turkey with its own juices can enhance the flavor and keep it moist, though it’s not necessary.

8. Remove and Rest: Once fully cooked, take the turkey out of the oven and let it rest for 20-30 minutes. This will allow the juices to redistribute, enhancing moisture.

9. Carve the Turkey: Use a sharp knife to carve the turkey. Start with the thighs, then move to the breast and wings. Present it beautifully on a serving platter.

10. Enjoy: Pair this juicy, scrumptious dish with your favorite sides, and enjoy the success of your spatchcock turkey!