For the turkey, place the bird on a cutting board, breast side down, with the legs toward you. Using kitchen shears, cut along each side of the backbone; remove. Open the turkey like a book and flip over, spreading out on the board skin-side up. Using the palms of your hands, press firmly between the breasts to flatten. Tuck the wing tips under the breasts.
Place the turkey on a sheet tray and season the skin liberally with salt and pepper. Put in the refrigerator uncovered and chill for at least 24 hours, or up to 48 hours.