Two days before you plan to roast the turkey, pat it dry and place breast side up on a roasting rack or platter.
Loosen skin under breast and thighs and tuck fresh herb sprigs underneath. (see video) Sprinkle turkey all over with kosher salt, lightly rubbing it into the breast and onto the legs and thighs. Cover turkey tightly with plastic wrap and refrigerate for two days.
The night before you plan to roast the turkey, remove the plastic wrap and pat dry. Then refrigerate overnight, uncovered. (This will make the skin extra crispy!)
One hour before you're ready to roast the turkey, remove it from the refrigerator.
Preheat oven to 450°F.
Roast turkey 30 minutes.
Reduce the oven temperature to 325°F and continue roasting until an instant read thermometer inserted into the thigh (take care to not touch the bone) reads 165˚F (approximately 12 minutes per pound).
Remove turkey, tent with foil and allow to rest for 30 minutes before carving.
If your turkey is larger than 12 pounds, use an extra ½ teaspoon kosher salt per pound. If your turkey is smaller, reduce the salt by the same ratio.