1-Getting started with dry brine turkey: begins with proper thawing and setup, so make sure your turkey is fully thawed allow about 24 hours per 4 to 5 pounds in the fridge. Pat the turkey dry inside and out, remove any giblets, and tuck the wing tips under to avoid burning while leaving the legs untrussed for even cooking. In a bowl, mix 2 tablespoons kosher salt (or 3 ½ tablespoons sea salt), 2 teaspoons baking powder, 2 teaspoons freshly ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, and the zest of 1 small lemon until well combined.

2-Applying the Dry Brine: Carefully loosen the skin over the breasts and rub some of the dry brine mixture directly onto the meat under the skin for deeper flavor. Sprinkle and press the remaining brine all over the outside of the turkey and inside the cavity, then place it uncovered on a rack in a roasting pan. Refrigerate for at least 24 hours and up to 72 hours to let the flavors develop fully.

3-Roasting and Finishing: Take the turkey out of the fridge 30 to 60 minutes before roasting to bring it to room temperature, then preheat your oven to 450°F. Pat the turkey dry without removing the brine and fill the cavity with 1 quartered small yellow onion, 1 quartered lemon, 4 smashed large garlic cloves, and 1 small bunch fresh thyme. Arrange 2 quartered small yellow onions, 3 medium carrots cut into chunks, and 3 celery ribs cut into chunks under the turkey in the roasting pan, and pour in 1 cup chicken stock and 1 cup dry white wine.

Brush the turkey with ¼ cup neutral oil and add extra freshly ground black pepper. Roast at 450°F for 30 minutes, then lower the temperature to 325°F and continue until the breast hits 155°F and the thigh reaches 165°F, which takes about 1.5 to 2 hours more. If parts brown too quickly, cover them with foil, and add more stock if the pan dries out. Let the turkey rest for 30 minutes on the rack so juices redistribute, then move it to a cutting board for carving. Strain the pan drippings to use as a base for gravy if you like.