Step 1

Thaw the turkey, if frozen. Thaw the turkey in the refrigerator. For a 12- to 15-pound turkey, this will take about 3 days, estimating 5 hours of thaw time for each pound of turkey.

Step 2

Prepare and salt the turkey. Remove the giblets and neck from inside the turkey's cavity. Set the turkey on a roasting rack set inside a roasting pan. Sprinkle the turkey inside and out with the salt. Place the onion, apple, and herbs in the cavity of the turkey. Place the turkey breast-side down in the roasting rack. Let sit at room temperature 2 hours before roasting.

Step 3

Roast the turkey. Arrange a rack in the middle of the oven, remove any racks above it, and heat to 400°F. Roast the turkey for 30 minutes to darken and crisp the skin. Reduce the heat to 325°F and roast the bird for a 2 hours more.

Step 4

Finish the turkey. Begin checking the temperature of the turkey after 2 hours of roasting at 325°F. Use a probe thermometer to check the turkey's temperature in both the thighs and the breast. The turkey is ready when it registers 165°F for the thighs and 160°F for the breasts.

Step 5

Rest and carve. Remove the turkey from the oven and let rest for 20 to 25 minutes before carving.