Whole roast turkey with root vegetables

Remove the pop-up timer and loosen the skin from the body by working fingers between the meat and the skin.

Combine about a quarter cup of kosher salt with about a tablespoon of freshly ground black pepper and season the cavity and the meat under the skin, using about three quarters of the mixture.

Add about a teaspoon and a half of baking powder to the remaining mixture and season the skin with it; the baking powder lowers the temperature at which the Maillard reaction occurs for browner skin.

Rest uncovered in the fridge for 24 hours.

Line the inside of the bird with a couple of layers of cheesecloth so the stuffing can be pulled out whole.

Pack in as much stuffing as will fit, tie the cheesecloth shut and tie the legs over the top with butcher's twine.

Set the bird on a roasting rack, or roll cylinders of aluminum foil to line the bottom of the pan and elevate it.

Place breast side down for the first half of cooking with bacon lining the bottom, and roast in a preheated 325F oven for two to two and a half hours.

Roast until the thickest part of the breast registers 160F.

Toss turnips, parsnips, carrots and pearl red onions with kosher salt, freshly ground pepper and a drizzle of vegetable oil until evenly coated.

Remove the turkey once it has reached 130F.

Remove the bacon, spread the root vegetables in a rimmed baking sheet, top with a wire rack and set the turkey on it breast side up.

Cut open the legs and pull out the cheesecloth stuffing parcel; set aside.

Brush every square inch with clarified butter, which does not burn at the same temperature as whole butter, and roast at an increased 425F for about 45 minutes.

Take the turkey out once the thickest part of the breast hits 160F and lift it off the rack, reserving the accumulated pan juices for gravy.

Rest 30 minutes at room temperature, uncovered; do not tent with foil or the crisp skin is ruined.

Toss the vegetables and return them to the oven with the stuffing for about 20 minutes until both are fully cooked.

Carve: remove the drumsticks, remove the wishbone, cut down the side of the breast bone and under the breast to lift it off, keeping the skin intact, then slice.

For dark meat, remove the whole thigh and shred the meat.