| Butterfly the turkey; use a pair of strong pountry shears to remove the spine - reserve for gravy. | • 1 fresh turkey |
| Cut around the wishbone using a paring knife and remove it from the bird, and use the pountry shears to place a deep cut in the center of the breastbone from the back, so it’s easier to crack. | |
| Flip the bird over, and press down between the breasts to flatten the turkey. Place on a large rimmed baking sheet. Combine the salt and baking powder in a medium bowl, whisking until well-incorporated. Liberally dust the bird with salt until it looks like it’s been covered in a light snowfall. | • 2 cups kosher salt • 1 Tbsp baking powder |
| Refrigerate, uncovered, overnight. | |
| Preheat oven to 400° F. | |
| Brush the salt off the turkey entirely and place on a wire rack. | |
| Line a rimmed backing sheet with the chopped vegetables and place the turkey and rack on top. | • 6 cups chopped carrots, celery, and onions |
| Roast for 90-120 minutes, depending on the size of the turkey - breast should register 155° F, while thighs 175° F. | |
| Allow the turkey to rest for 30 minutes. |