Whole roast turkey on a sheet tray over a preheated baking steel, with pan-fond gravy

Remove the wishbone, season the turkey with salt and pepper and refrigerate overnight to dry brine.

Rub the skin with a very little oil.

Insert one probe through the leg into the deepest part of the thigh and one into the deepest part of the breast.

Preheat the oven to 500F with a baking steel or stone on the bottom rack; set the oven down to 375F and put the turkey in on a sheet tray over the steel.

Roast until the leg reads about 165F, about two and a half to three hours for an 18-pound bird; pull it when the breast is about 162F and the leg 166F.

Reheat the oven to 500F and rest the turkey 30 to 45 minutes (anywhere from 30 minutes to about two hours); carryover takes the legs to about 175F and the breast to about 164F.

Return the turkey to the 500F oven 15 to 20 minutes to recrisp and brown the skin; add a couple of cups of water to the pan if the fond darkens.

Deglaze the roasting fond (over a burner with liquid if needed) and pour it through a fine mesh strainer into the gravy made from chicken stock, roasted turkey neck, mirepoix, bay leaves and herbs.

No further rest is needed; carve and serve with gravy.