You can use a dry brine, which simply means coating the turkey with coarse salt (about 2 tablespoons for a 12-pound turkey) the day before cooking. After salting, refrigerate the turkey on a baking tray, 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 this flavourful moisture during cooking. Remove the turkey from the refrigerator. The skin may look dry and that’s perfectly fine. Do not rinse the turkey. Leave the turkey to stand at room temperature for 1 hour before roasting.