Step 1

Unwrap the turkey and remove the neck and giblets, if present.

Step 2

Place the turkey on a rack set in a rimmed baking tray.

Step 3

Liberally coat the skin of the turkey with kosher salt and season it with pepper.

Step 4

Place the turkey, unwrapped, in the refrigerator on the bottom shelf. Let it sit overnight.

Step 5

Preheat oven to 425°F (218°C)

Step 6

Dry the skin with paper towels if it is damp, or if you didn’t dry brine it.

Step 7

Rub the skin well with oil or rendered fat.

Step 8

Place a handful of aromatics in the cavity of the turkey.

Step 9

If you didn’t dry brine, season the skin well with salt and pepper.

Step 10

Probe the turkey in the deepest part of the breast with the probe from a ChefAlarm. Set the high-temp alarm for 158°F (69°C).

Step 11

Place the turkey in the oven and cook for 1 hour.

Step 12

Turn your oven’s temperature down to 325°F (163°C), open the door briefly to vent heat.

Step 13

Continue to cook the turkey until the high-temp alarm sounds.

Step 14

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.

Step 15

If the Thermapen gives the appropriate pull temp, remove the turkey from the oven.

Step 16

Allow the turkey to rest on the countertop for about 30 minutes. Don’t worry, it will still be plenty hot!

Step 17

Carve and serve!