Perfect Turkey

1: In a small bowl, combine the salt, baking powder, and 1/2 teaspoon pepper. Sprinkle the salt mixture evenly over the entire turkey until coated. Place a rack in a large rimmed baking sheet and put the turkey on the rack. Refrigerate, uncovered, for 12 to 48 hours to dry brine.

2: Remove the turkey from the refrigerator 1 hour before roasting. Brush off any excess salt mixture. Season the cavity of the turkey with the remaining 1 teaspoon pepper. Add thyme, parsley, 3-4 onion halves, and 3-4 apple halves. Season the neck cavity with pepper and add the remaining onion and apple halves. Truss the legs with kitchen twine. Brush the turkey with 4 to 6 tablespoons avocado oil.

3: Place the oven rack in the lowest position. Preheat the oven to 500° F with the empty roasting pan on the pizza stone. Cover the turkey breast with a double layer of foil. Once the oven is fully preheated, pour the remaining 2 tablespoons avocado oil into the preheated pan and place the turkey breast-side up in the pan. Lower the oven to 425°F and roast the turkey for 45 minutes. Remove the foil from the turkey breast and spray with olive oil or avocado spray.

4: Lower the temperature to 325°F and roast the turkey until the internal temperature of the breast reaches 160°F and the legs reach 175°F. For an unstuffed turkey, it will take about 12 minutes per pound to reach temperature. Let the turkey rest, uncovered, for 45 minutes before carving and serving.