Buy: Order a fresh bird or buy a frozen one and thaw, unwrapped, in the refrigerator for 3 to 5 days. If using a kosher or self-basting bird, skip the dry-brine-those turkeys are already salted. Roast: Start the bird in a 325 degrees F oven, then brush with butter and crank up the heat to 425 degrees F toward the end; this will help crisp the skin. Roast until the thigh meat reaches 165 degrees F. Carve: If you don't have a carving board (with a gutter around the edge to catch juices), carve on a cutting board set on a rimmed baking sheet.