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The night before you roast the turkey, make sure it is fully defrosted (a frozen bird must go in the fridge three to four days ahead to thaw). Remove the contents from the cavity. Discard the giblets and reserve the neck. Rub the turkey all over with several generous pinches of salt, including a few under the skin covering the breast. Place in a dish or on a baking sheet, cover with plastic wrap, and refrigerate until the next day.