Butter-Basted Roast Turkey

Rub 2 tablespoons salt evenly inside cavity of turkey, then rub outside with 1/4 cup salt. Place on a rimmed baking sheet; refrigerate 24 hours.

Rinse turkey inside and out; pat dry with paper towels. Season cavity with salt and pepper. Rub room-temperature butter evenly over outside of turkey; season with salt and pepper. Tuck wings under turkey; tie drumsticks together with kitchen twine. Transfer to a roasting pan fitted with a rack. Let stand 1 hour.

Preheat oven to 425 degrees with rack in lower third. Roast turkey 30 minutes. Baste with some of melted butter; lower oven temperature to 350 degrees. Continue roasting, basting with butter every 30 minutes, until a thermometer inserted into thickest part of breast near (but not touching) bone registers 165 degrees, 1 1/2 to 2 hours total, depending on size of bird.

Transfer turkey to a serving platter. Reserve pan with drippings for gravy. Let turkey rest at least 45 minutes; carve and serve with gravy and garnishes.