Weelicious

0 Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.
1 Whisk the salt and herbs in a bowl until combined.
2 Rub the salt/herb mixture all over the turkey, inside and out.
3 Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
4 Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
5 Preheat oven to 450°F.
6 Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side up, pour 2 cups of chicken or turkey stock into the roasting pan. Cook the turkey for 30 minutes.
7 Reduce the cooking temperature to 350°F.
8 Rotate the roasting pan 90 degrees (this helps cook evenly) and roast the turkey an additional 2 hours to 2 hours and 15 minutes, basting every 30 minutes. If the breast becomes too dark cover with foil.
9 Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.
10 Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
11 Serve.