Thaw the turkey:

1. If starting with a frozen turkey, make sure the entire bird is completely thawed before beginning the dry brine. Make sure to plan accordingly, since dry brining takes 24-48 hours.

Spatchcock & dry brine:

1. See above visual aids if needed. Thoroughly dry the thawed turkey with paper towels and place it breast side down on a large cutting board. Use your free hand to firmly hold it in place, and use a pair of kitchen shears to make a straight cut on one side of the backbone, beginning where the tail meets the thigh. Continue along on that side, right through the ribs.
2. Keep cutting through the thigh joint and the rest of the ribs until you complete the cut at the neck. Open the turkey up a bit to get a better grip and safely make the second cut in the same way. When you’re done with the other side, you can completely remove the backbone. Save the backbone along with the neck and giblets to make some seriously delicious turkey gravy!
3. After you remove the back, carefully flip the turkey over so that the breast is facing up. Open up the legs so that the ends of the drumsticks are pointed outwards and the underside of the thighs are flat against the cutting board.
4. Using a firm, downward push, crack the ridge of the breastbone so that the turkey can lay flat. Tuck the wing tips underneath the breast so that they don’t burn while roasting. Transfer the flattened turkey to a wire rack set over a foil lined baking sheet.
5. Stir the salt and baking powder together in a small bowl, and sprinkle the entire amount evenly over the turkey. Take care to not clump it together, use your fingers to gently dust it over the entire surface of the turkey. 
6. Allow the seasoned turkey to rest in the fridge for 24-48 hours before roasting. After the first day, cover the bird with foil to prevent the skin from drying out excessively. 

Roast & carve (visual aids in post):

1. When you’re ready to roast, remove the turkey from the fridge and preheat the oven to 450 degrees. Pat the turkey dry with paper towels, if necessary, and rub the olive oil over the entire turkey. Be sure to coat the sides, wings and legs. Season with fresh black pepper and Herbs de Provence.
2. Roast the turkey for 70-80 minutes, or until the thickest part of the breast measures 145-150 degrees near the bone. Allow to rest at room temperature for 20-30 minutes before carving.
3. To carve the turkey, unhook the wings from inside the breast, and pull each wing back away from the turkey. Use a sharp knife to slice through the joint, which should be a few inches into the side of the breast.
4. Do the same for the thighs and drumsticks. At this point, don’t worry about separating the drums from the thighs, just get the thighs off of the turkey. Slice through the hip joint at the outward facing lower corners of the breasts, where they meet the thighs.
5. To separate the thighs from the drumsticks, use your knife to follow an upward angle, away from the thigh and towards the top of the drumstick. Slice through the joint and separate each drumstick. See visual aid above for more explanation.
6. Use several long strokes with the knife to separate the breast meat from the ribcage and breastbone. As you make the cuts, use your other hand to gently pull the meat away.
7. Slice the breast meat against the grain and arrange on a platter. Position the thighs and drumsticks around the slices and add garnish as desired.