For every 5lbs of turkey you will need:
- 1 Tbsp kosher salt
- 1 tsp dried herbs (such as poultry or italian seasoning)
- ¼ tsp ground black pepper
Remove thawed turkey from packaging and pat dry. Rub all over with the salt mixture. Carefully loosen the skin and rub salt directly on the meat. Place in the refrigerator and chill uncovered for at least 48 hours, and up to 72. No need to rinse off salt before roasting! The turkey will appear dried up and desiccated, but will roast up golden and flavorful.