Turkey Dry Brine

½ cup kosher salt (Diamond Crystal band works best)

2 tablespoons baking powder (not baking soda)

1 12-to-14-pound fresh turkey (that's not been brined and pumped up with any solution. Also, not a kosher turkey).

In a small mixing bowl, whisk salt and baking powder until well combined. Set aside.

How to spatchcock a turkey: On a cutting board, with the back side up, using a sharp knife or heavy-duty poultry shears, follow the spine and cut the back out (use it for making gravy or soup).

Turn the turkey over and spread out until almost flat and then, pressing down on the breast, press down hard to flatten as much as possible. Tuck the wing tips under the breast.

Place a wire rack into a half sheet pan. Place the turkey open side up on the rack and, using your fingertips, drop the salt mixture over the turkey to coat (not encrust), Flip the turkey over to breast side up and continue coating with the salt mixture. You will probably not use all the salt mixture.

Do not cover. Place in the refrigerator for at least 24 hours.

On Thanksgiving Day, at least 3 to 4 hours before dinner, remove the turkey from the refrigerator and let come to room temperature. You will not need to rinse off the dry brine. You may season the turkey with any appropriate herb or spice. Do NOT use salt to season. I brushed-on extra-virgin olive oil before roasting; melted ghee works, too.

I suggest following Serious Eats' roasting instructions (https://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked-slideshow.html).