The day before you cook the turkey—dry brine: optional but highly recommended. 

• Unwrap the turkey and remove the neck and giblets, if present. 
• Place the turkey on a rack set in a rimmed baking tray. 
• Liberally coat the skin of the turkey with kosher salt and season it with pepper.
• Place the turkey, unwrapped, in the refrigerator on the bottom shelf. Let it sit overnight. 

The day of the cook

• Preheat oven to 425°F (218°C)
• Dry the skin with paper towels if it is damp, or if you didn’t dry brine it. 
• Rub the skin well with oil or rendered fat. 
• Place a handful of aromatics in the cavity of the turkey. 
• If you didn’t dry brine, season the skin well with salt and pepper. 
• Probe the turkey in the deepest part of the breast with the probe from a ChefAlarm. Set the high-temp alarm for 157°F (69°C).
• Place the turkey in the oven and cook for 1 hour. 
• Turn your oven’s temperature down to 325°F (163°C), open the door briefly to vent heat. 
• Continue to cook the turkey until the high-temp alarm sounds. 
• Verify the temperature with your Thermapen ONE. If you find a lower temp than 157°F (69°C), move the ChefAlarm probe to the cooler spot and continue to cook. 
• If the Thermapen gives the appropriate pull temp, remove the turkey from the oven. 
• Allow the turkey to rest on the countertop for about 30 minutes. Don’t worry, it will still be plenty hot!
• Carve and serve!