Pat the turkey dry with paper towels
Remove the giblets and neck from the cavity
Place turkey breast-side down on a cutting board
Use kitchen shears to cut along both sides of the backbone from tail to neck
Remove the backbone and discard or save for stock
Flip turkey breast-side up
Press down firmly on the breastbone to flatten the turkey
Tuck wing tips under the body
Trim excess fat or loose skin if needed
Season generously all over with salt (and pepper if desired)
Add your preferred dry rub or seasoning mix (including under the skin if desired)
Optional: Brush or rub with oil or melted butter for browning
Optional: If brining, fully dry the turkey after brine
Preheat oven to 425°F / 220°C
Place turkey on a rimmed sheet pan or roasting rack, skin-side up
Roast until the thickest part of the breast reaches 165°F / 74°C and the thickest part of the thigh reaches 175–180°F / 79–82°C
Start checking early; typical cook time is about 60–90 minutes depending on size and oven
If browning too quickly, loosely tent with foil
Rest 10–20 minutes before carving
Carve along the breast and thighs, keeping the turkey flat for easier slicing