Position rack in center of oven. Preheat oven to 450°F/230°C.

Place the turkey on a cutting board, breast side down. Use a very sharp knife or cleaver to remove the backbone. Start at the “tail” end and just start cutting/hacking along one side of the backbone, then the other. The backbone can be used to make Turkey Stock.

Turn the turkey over, cut off the wings and add them to the backbone for stock (or feed to your dogs if you are a raw dog food fan like Dédé). Cut off the legs and thighs, and then separate the legs from the thighs. Firmly press down on the turkey breast to flatten the carcass as much as possible.

Place the breast, two legs and two thighs on a large roasting pan or large rimmed sheet pan. Generously season the pieces on all sides with salt and pepper. Scatter leeks over all, then season with some herbs. Just go by eye and use images for visual help with amount. Place butter pieces evenly over all.

Roast for 30 minutes, then reduce heat to 325°F/165°C, basting with accumulated juices once during this first roasting period. 15 minutes later check the legs, which will probably be done first. (whenever you open the oven, use it as a moment to baste). When individual pieces reach 165°F/74°C, remove them to a heatproof platter (we use another rimmed sheet pan) and tent loosely with foil. Keep roasting pieces until all are done, but it will be within another 15 to 30 minute increment (it will depend on whether your turkey was truly at room temperature to begin with). Let pieces rest for about 20 minutes after they are out of the oven to allow juices to redistribute.