1 (12-15 pound) turkey, neck and giblets reserved for gravy
2-3 tablespoons kosher salt (½ teaspoon per pound of turkey)
Freshly ground black pepper
1 cup clarified butter
Brine the bird: Rub turkey with kosher salt and pepper to taste. Let bird brine uncovered in refrigerator for 24 to 48 hours to ensure enough time for skin to dry.
Let turkey sit at room temperature a full 2 hours before it goes in oven (a cold turkey will not cook evenly). Position a rack in the bottom third of oven and preheat it to 450 degrees. Using your hands, coat turkey well with clarified butter. Fold wings back and truss legs loosely. Place bird on a v-rack in a roasting pan, breast up. Reduce heat to 400 degrees and roast for approximately 10 minutes per pound.
Let turkey rest—do not tent—for at least 20 minutes. Find recipes for gravy, stuffing, and sides at thelocalpalate.com.