• Turkey
• Kosher salt
• Olive oil
• Black pepper
• Kitchen string

Rinse and dry turkey inside and out. Season liberally with kosher salt and pepper. Put in a vessel that can hold it safely in the refrigerator overnight and cover lightly with plastic.

Preheat your CBO oven as instructed in the "User‚Äôs Manual" to 500°F to 550°F.

Pat turkey with salt, which will bring the moisture to the surface, and stuff the cavity with as much stuffing as you can. Rub the turkey with olive oil and tie down the wings and legs with kitchen string. Put turkey on a broiler pan or shallow baking sheet, cover lightly with foil and put it right inside the oven door. Allow the flame to get down to a nice holding flame. After the first 30 minutes, rotate the turkey 180°. After the first hour, remove the foil and continue cooking the turkey for 1-2 hours more. The inner temperature close to the leg should read 160° and the skin should be very brown and crisp. You will need to rotate the bird throughout this process to get an even browning. Remove from oven and let it rest for at least 10 minutes before carving.