Fast upside-down roast turkey on buttered bread

Remove the neck and innards; salt the turkey very generously inside and out with three to four tablespoons of kosher salt.

Refrigerate uncovered 12 to 24 hours (48 possible, never under 12) to dry brine.

Halve a loaf of French or Italian bread lengthwise, butter generously and lay butter side up in a large foil roasting pan set on a sheet pan.

Put sage, rosemary and thyme in the cavity, tie the legs, and set the turkey backbone side up on the bread so the breast does not touch the pan; tuck the wingtips.

Roast at 450F about two hours, until the thickest part of the thigh reads 165; rest 15 to 20 minutes.

Optionally flip breast side up, brush with turkey fat and broil about 5 minutes to brown the skin.

Remove the bread pads, cube and serve as dressing soaked with pan juices, or add to the gravy; garnish the turkey with persimmons and carve.