Optional Dry Brine (only necessary if using an organic, pasture-raised, or wild turkey): Use about 1 Tablespoon of kosher salt per 5 pounds of turkey. Pat the turkey dry and rub the salt mixture evenly all over the skin (and even under the skin if you can.) Place it on a rack over a pan (uncovered) in the fridge overnight (12–48 hours ahead). Pat the skin dry again before adding the spice rub. If adding a brine, reduce the salt in the dry rub seasoning by half.

Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey sit at room temperature for 45 minutes (this takes the chill off and allows the turkey to cook more evenly).

Remove turkey backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).

Press flat: Flip the turkey breast-side up and firmly press down with the palms of your hands to flatten the breast bone of the turkey. Pull the thigh/legs outwards to help it lay flat. Tuck the wing tips under the breast.

Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet, breast-side up.

Season: Mix spices together. Pat turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird and sprinkle generously with spice rub.

Roast: (See Notes for Grill and Smoking Instructions). Roast in oven for about 1 hour to 1 hour 45 minutes, rotating pan once during cooking, until meat registers 165 degrees F tested in a multiple places with a meat thermometer (I remove it when it reaches 160 degrees and let it come to 165 degrees while it rests). First temperature check temp should be around 1 hour. The larger the turkey, the longer it will take to cook. If the skin is browning too much before the meat is close to temperature, place a piece of aluminum foil over it.

Rest: Remove from oven and tent with aluminum foil to rest for 20 minutes before carving. Use the drippings to make gravy.