Fresh Herb and Salt Rubbed Roasted Turkey

I don't know about you but imparting a lot of flavor while keeping a whole turkey moist for the long cooking time is always daunting to me.  Every time I have hosted Thanksgiving I have worried about my turkey being moist and full of flavor.  Worry no more, my friends.  This dry brine will save your Thanksgiving!  Instead of making several gallons of brine you just rub the turkey with salt and fresh herbs, let it sit a few days in the fridge and voila!  A moist and flavorful turkey for your Thanksgiving table!  Sit back, relax and enjoy.

Fresh Herb and Salt Rubbed Roasted Turkey (adapted from finecooking.com)

2 T. fresh thyme, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
1 T. extra virgin olive oil
One (16 lb.) turkey, thawed (or by fresh, it's much easier that way!)
1/4 c. sea salt

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.

Rub the herb mixture on the meat, under the skin. Pat the skin back into place.

Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.

Refrigerate the turkey, turning it over every day, for 3 days.

Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle.