First things first: salt that bird like it owes you money. About 24 hours before you cook it, pat the crown dry with paper towels. Give it a generous rub with salt—about a teaspoon per pound—and maybe some pepper if you’re feeling fancy.
Pop it uncovered in the fridge. This “dry brine” lets the salt work its magic, locking in moisture and giving you incredible flavor. If you forget, don’t sweat it—just salt it an hour before cooking. Turkey forgives almost everything except being overcooked.
