Dry-brined roast turkey

Pat the turkey very dry inside and out with paper towel; trim excess fat and unwanted parts.

Salt the turkey all over with the kosher salt and refrigerate 24 to 48 hours; beyond 24 hours cover loosely with plastic wrap.

Remove from the fridge and do not rinse off the salt.

Infuse olive oil with minced garlic, thyme and rosemary. Mix paprika, chili powder, onion powder, garlic powder, cumin, oregano, sage, chicken stock powder and black pepper.

Rub the flavoured oil over and under the skin, then massage the seasoning mix over the body, under the skin and into the cavity.

Stuff the cavity lightly with onion, garlic, rosemary and thyme; truss the legs with twine.

Set on a wire rack over a large baking sheet rather than a deep roaster; tuck the wings so they do not burn.

Bake a 10 pound turkey at 350F; over 10 pounds, 325F so it does not dry out.