Whether you're roasting your first bird for Friendsgiving or hosting Thanksgiving dinner for the 26th time, use this handy guide to roast the perfect holiday turkey. I tested this recipe SEVEN times to ensure that this Thanksgiving turkey is the best it can possibly be.

Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon to 1 teaspoon of Diamond Crystal kosher salt per pound. (Diamond Crystal kosher salt because it has a consistent, small flake size that is easy to sprinkle and dissolves quickly.)

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes.