Thaw the turkey completely in your refrigerator. Depending on the size of your turkey, this usually takes 2 to 3 days (24 hours for every 5 lbs of frozen turkey).

Lay two long sheets of plastic wrap over a large baking sheet and place the thawed turkey on top. Note: if your turkey has excess moisture, pat it dry using paper towels.

In a small bowl, stir together coarse kosher sea salt, paprika, and Italian Seasoning (plus any other seasonings you like. Consider garlic powder, onion powder, and/or ground cumin). At the very least, you need coarse salt, but I like adding some seasonings to this process too.

Rub the dry brine mixture over the entire turkey (including the underside).

Note: If you’re experienced at separating the skin from the muscle, feel free to rub the brine underneath the skin.

Fold the plastic wrap over the turkey, securing it in a tightly-wrapped package. If necessary, use more plastic wrap to ensure the whole bird is covered.

Place the turkey (with the baking sheet) back into your refrigerator and wait for 24 to 48 hours before roasting.