Begin 1-3 days before your feast by removing the giblets and thoroughly patting your 13 lb turkey dry with paper towels. Generously rub kosher salt all over the turkey's exterior and inside the cavity, ensuring every crevice is covered. Place the turkey on a rack in a roasting pan, leaving it uncovered in the refrigerator to allow the skin to dry out.

1-2 hours before you’re ready to roast, take the dry-brined turkey out of the refrigerator and let it come to room temperature. Preheat your oven to 350°F.

In a small bowl, whisk together the extra virgin olive oil, chopped fresh rosemary, smoked paprika, and freshly ground black pepper until combined. Coat the brined turkey with this aromatic mixture.

Gently place the quartered navel orange and smashed garlic cloves inside the turkey’s cavity along with any remaining rosemary sprigs. Truss the legs with kitchen twine.

Position the turkey in your preheated oven and roast for 2.5 to 3 hours, or until the internal thermometer registers 160°F in the breast. No basting is necessary.

Once cooked, remove the turkey from the oven and loosely cover it with aluminum foil. Allow it to rest for at least 20 minutes before carving.