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1
Wash the turkey and remove the giblets.
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2
Pat it dry.
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3
Put aside 1 tablespoon of salt for every 5 pounds of turkey.
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4
Add 1 TB chopped thyme.
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5
Sprinkle the inside of the turkey lightly with the salt mixture.
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6
Put the turkey on its back and sprinkle the salt mixture on the breasts using 2 TB total.
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7
Turn the turkey on one side and sprinkle it with the salt mixture, then turn it over and do the other side.
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8
This uses up the rest of the salt mixture.
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9
Put the turkey in a plastic bag and put it in the fridge for 3 days.
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10
Turn it and rub the salt into the skin every day through the bag.
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11
You can do this for less then 3 days, but the longer it sits the better it will taste.
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12
Remove the turkey from the bag.
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13
Pat the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours or longer so the skin will crisp up during cooking.
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14
Remove 1 hour before baking.
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15
Preheat the oven to 325 degrees.
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16
Put 1 onion, 2 celery stalks, and the lemon into the front and back turkey cavities.
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17
Soften the butter and mix in rest of the chopped herbs.
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18
Loosen the skin (without tearing it) under the breast with the back of a spoon or a rubber scraper.
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19
Using a spoon, slide the butter/herb mixture under the skin as far as possible.
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20
Sprinkle the turkey with salt and pepper, or use your favorite seasoning salt.
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21
Put the turkey in a roasting pan on a rack, breast side up.
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22
Pour the chicken broth in the bottom for basting and add the remaining vegetables.
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23
This broth can be used for gravy after cooking.
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24
Roast the turkey until a thermometer in the thigh reads 165 degrees, basting periodically.
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25
Remove the turkey from the oven and let it rest for 30 minutes before carving.
