Ingredients
2tbspthyme,fresh, chopped
2tbspsage,fresh, chopped
1tbsprosemary,fresh, chopped
1tbspdried marjoram
½tbspdried oregano
1tbspextra-virgin olive oil
16lbsturkey,preferably fresh, not kosher or self-basting, thawed if frozen
¼cupDiamond Crystal salt
Preparation
4 days before roasting 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 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-sized roasting bag) and tie. Put the bag inside a second bag and tie.
Refrigerate the turkey for 3 days, turning it over every day.
On the 4th day, remove the turkey from the bags and pat dry. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight.
Remove the turkey from the refrigerator and let it temper on the counter for about 3 hours. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½-inches deep.
Position a rack in the bottom third of the oven and preheat the oven to 425 degrees F. Roast the turkey for 1 hour, then reduce the heat to 325 degrees F.
Continue to roast until an instant-read thermometer registers 170 degrees F in the thickest part of a thigh, about 1¾ to 2 hours.
Let the turkey rest for 30 minutes before carving to allow the juices to settle. Serve and enjoy!
