Optional Dry Brine: 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. Place it on a rack over a pan in the fridge overnight (12–48 hours ahead). Pat the skin dry again before adding the spice rub.

Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity. Pat the turkey dry with paper towels. Let the turkey sit at room temperature for 45 minutes.

Remove turkey backbone: Place the turkey breast-side down and cut along one side of the backbone. Repeat on the other side until you can remove it completely.

Press flat: Flip the turkey breast-side up and press down to flatten the breast bone. Pull the thighs/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. 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 and sprinkle generously with spice rub.

Roast: Roast in oven for about 1 hour to 1 hour 45 minutes, rotating pan once during cooking, until meat registers 165 degrees F. If the skin is browning too much, place a piece of aluminum foil over it.

Rest: Remove from oven and tent with aluminum foil to rest for 20 minutes before carving.