Oven-Roasted Turkey

Line a roasting pan with heavy-duty foil. Place a roasting rack inside pan. Pat turkey dry inside and out with paper towels. Remove any plastic pop-up thermometers and trussing.

Using your fingers, locate the V-shaped wishbone inside the neck opening of the turkey. Using a sharp boning knife, gently cut bone from breast meat by making long incisions on both sides of bone. Using a dry paper towel or clean kitchen towel, pry bone loose and discard. Using your fingers, separate turkey breast from skin. Place turkey on prepared rack.

In a spice grinder or mortar and pestle, combine salt, pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and paprika. Pulse or grind until finely ground and well combined, about 5 seconds.

Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days.

Arrange a rack in lower third of oven; preheat to 450°. Gently pat turkey with paper towels to remove any excess moisture. Place shallot, lemon, garlic, fresh thyme, and sage in turkey cavity and neck opening. Do not overfill to allow for airflow. Drizzle turkey with oil. Insert a leave-in probe thermometer (if using) into turkey and transfer roasting pan to oven.

Roast turkey 30 minutes. Reduce oven temperature to 350°. Continue to roast until an instant-read thermometer inserted into thickest part of breast registers 155° and thigh registers 165°, 1 hour and 30 minutes to 2 hours more.

Let turkey rest, uncovered, 45 minutes before carving.