Pat the turkey completely dry with paper towels
Remove giblets and neck from the cavity
Weigh the turkey to determine the amount of salt needed
Use about 1 teaspoon of kosher salt per 5 pounds of turkey
Mix the salt with optional seasonings like pepper, garlic powder, thyme, or rosemary
Rub the salt mixture evenly over the entire turkey
Season the cavity lightly as well
Lift the skin gently and rub some seasoning directly onto the meat if desired
Place the turkey on a rack set over a rimmed baking sheet
Refrigerate uncovered for 24 to 72 hours
Turn the turkey once or twice during brining if possible
Keep the turkey uncovered to help dry the skin
Rinse only if needed, then pat dry thoroughly
Let the turkey sit in the refrigerator or at room temperature briefly before roasting
Roast as desired without adding extra salt to the skin