Take the turkey out of the packaging. Remove the neck and giblets if they are inside. Pat the turkey dry with paper towels.

Place the turkey breast side down on your cutting board. Locate the backbone running down the middle.

Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side and remove the backbone.

Flip the turkey over so it is breast side up. Press down firmly on the breastbone until you hear a crack and the bird flattens.

Tuck the wing tips behind the breast to prevent burning.

Pat the turkey dry again after removing the backbone. Sprinkle the dry brine mix all over, including the underside.

Set the turkey on a rimmed sheet pan, ideally on a rack, and refrigerate uncovered for at least 12 hours.

Before roasting, pat the turkey dry one more time if moisture appears on the surface.

Let the turkey sit at room temperature for 30 to 45 minutes before roasting.

Preheat the oven to 450°F. Roast the turkey for the first 20 minutes to kickstart browning, then drop to 400°F until fully cooked.

Using a thermometer, ensure the breast reaches 155-160°F and the thighs reach 170-175°F.

Rest the turkey for at least 20 to 30 minutes before carving.