You can use a dry brine, which just means coating the turkey with kosher salt (about 2 tablespoons for a 12-pound turkey), the day before cooking. After salting, refrigerate the turkey on a sheet pan, uncovered, for 12 hours. During this time, the salt will draw out some moisture, which will mix with the salt, and then the meat will reabsorb much of that flavorful moisture during cooking. Remove the turkey from the refrigerator. The skin may look dry, and that’s okay. Do not rinse the turkey. Allow the turkey to stand at room temperature for 1 hour before grilling.