Preheat oven to 350ºF.

Pat turkey dry with paper towels. Remove gizzards and neck and reserve and place in a small saucepan.

Place the turkey, breast side down, on a large cutting board.

Using a large sharp knife or poultry shears, cut along each side of the backbone.

Pull the turkey open slightly to cut the backbone out completely. Place the backbone in the pot with the neck and gizzards and reserve.

Flip your turkey over, cut side down. Using your hands, press down firmly to break the breastbone and flatten the bird.

Brush melted butter mixture on both sides of the turkey,

Slide your fingers under the skin of the turkey to loosen it from the meat. Brush the remaining butter underneath the skin of the turkey breast.

Place turkey in a large roasting pan, skin side up.

Roast turkey for 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh away from the bone registers 170º-175ºF. If the turkey starts to burn, loosely cover with a sheet of aluminum foil.

While the turkey is roasting, cover the neck bone, gizzards and spine with water. Add onion and 3 sage leaves.

Simmer until broth is reduced to 2 cups, skimming occasionally, for about 1 hour.

Strain turkey broth, and reserve.

When turkey is done, remove from oven and let it rest while you make the gravy.

Melt 2 TBS butter in a skillet heat over medium-high heat. Stir in flour.

After flour is browned, whisk in reserved turkey broth and strained drippings from the roasted turkey

Whisk until fully incorporated and cook on medium heat for 5 minutes or until gravy has thickened.

Serve turkey with gravy and the rest of your favorite Thanksgiving sides.