Step by step

Method

5 steps

1. 1

   For a bird averaging 14-16 pounds, use a base of 1/3 cup kosher salt. Adjust the amount of salt proportionately for smaller or larger birds, ranging from 1/4 to 1/2 cup.

2. 2

   Add the typical poultry seasoning herbs and spices. For 1/3 cup salt, I use 1 1/2 teaspoons each dried rosemary, sage, thyme, marjoram, celery seed, and 2 well crumbled bay leaves, and 1 teaspoon freshly ground black pepper. You could also add lemon or orange zest, Sichuan….

3. 3

   Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use. Sprinkle the salt mixture all over the turkey, inside and out.

4. 4

   Place turkey on a roasting rack in a roasting pan. Refrigerate, uncovered, for 1 hour per pound. This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.

5. 5

   Just before roasting, rinse the bird very well with lukewarm water. The lukewarm water will remove the salt, but also help the bird lose its chill. Taste for salt and serve when it looks done.