After brining, let your turkey dry for up to 24 hours in the fridge (optional, but produces crispy skin). Rub canola oil on the outside of the bird after refrigerating and cook however you prefer. For the last 30 minutes of cooking, turn the oven up to 375°F.
For flavorful, crispy skin, we also recommend using a roasting glaze. Simply begin brushing the skin of the turkey every 10 minutes for the last 30 minutes of cooking.
If your turkey is fully cooked and the skin is not browned to your liking...Remove the turkey from the oven, let it rest for 15 minutes, then pop it back in a 550°F oven to crisp the skin.