1 (12- to 15-lb.) turkey, neck and giblets removed
1 Tbsp. kosher salt
2 tsp. dark brown sugar
1 tsp. ground black pepper
1 tsp. rubbed sage
1 tsp. ground thyme
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. granulated garlic
1 tsp. onion powder
6 Tbsp. olive oil, divided

Preheat the oven to 425°F.

Place the turkey breast-side down on a secure cutting board. Pat the turkey dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. Use your hands to hold the two sides of the split turkey and carefully spread it open slightly.

Flip the turkey so the breast is now facing upwards and the cut side is facing downwards. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the wishbone. Now, it should rest flatter against the cutting board. (For easier carving, remove the wishbone).

Line a baking sheet with heavy-duty foil. Place a wire rack on top of the foil.

In a small bowl, combine the salt, brown sugar, pepper, sage, thyme, chili powder, smoked paprika, granulated garlic, and onion powder.

Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on top of the prepared baking sheet.

Roast the turkey for 30 minutes, then decrease the oven temperature to 350°F. Continue to roast for an additional 60 to 90 minutes, or until an instant-read thermometer registers 150°F in the breasts and 165°F in the thighs. (Tent with a sheet of aluminum foil if the skin is browning too quickly.)

Brush with the remaining 2 tablespoons of olive oil, and let rest for 15 minutes before carving.

By Leah Perez