"This turkey is dry-brined a day before roasting, meaning it is seasoned with salt and left overnight, uncovered, in the refrigerator for moister, more flavorful meat. Just before putting it into the oven, mix together an easy rub inspired by the flavors of mole - with chile powder (preferably single origin), cinnamon, allspice, clove and black pepper. The result is a beautifully colored and delicious bird."
"In a small bowl, combine the olive oil, chile powder, black pepper, cinnamon, allspice and clove to make a paste and rub it all over the turkey, including inside the cavities. Place the turkey on a v-rack set inside a roasting pan or on a rimmed baking sheet. Put the onion, garlic, celery, carrots, fennel, orange wedges and fresh thyme or poultry herbs in the cavities and around the turkey and pour 4 cups of water into the pan."
"Place one oven rack in the lowest position and remove the remaining racks. Heat the oven to 325 degrees. Roast the turkey until a thermometer inserted into the deepest part of the thigh (but not touching the bone) registers 140 degrees, 1½ to 2 hours. (Add water to the pan if it is below ½-inch deep.) Increase the oven temperature to 450 degrees."
Remove packaging, giblets and neck, drain the cavity and pat the turkey dry. Sprinkle salt all over and into the cavities, rub it into the skin, and refrigerate the uncovered turkey overnight or for up to two days. About two hours before roasting, combine olive oil with chile powder (preferably single origin), black pepper, cinnamon, allspice and clove to form a paste and rub it all over the bird, including inside the cavities. Place the turkey on a v-rack in a roasting pan with aromatics and herbs in and around the cavities, pour in four cups of water, roast at 325 degrees until the thigh reaches 140 degrees (about 1½ to 2 hours), add water if the pan is low, then increase the oven temperature to 450 degrees.
Read at Los Angeles Times
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