Preheat your oven to 450°F (232°C) or prepare your grill for high heat.
Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Save the backbone for making broth later.
Flip the turkey over and press down firmly on the breastbone to flatten it. It should 'crack' so it lies flat.
Pat the turkey dry with paper towels. This helps achieve that crispy skin.
In a bowl, mix olive oil or melted butter with salt, pepper, garlic powder, paprika, and herbs. Rub this mixture all over the turkey, including under the skin for maximum flavor.
Transfer the turkey to a roasting pan or a baking sheet lined with parchment paper. Tuck the wing tips under the turkey.
Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C). The skin should be golden brown and crispy.
Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute.
