Basic recipe:
One 12 to 16-pound turkey (frozen is fine)
Kosher salt
Herbs and/or spices to flavor the salt (optional)
Melted butter for basting (optional)

You can flavor the salt with herbs and spices if you like --
Try smoked paprika (Spanish import stores or Trader Joe's) and orange zest,
bay leaf and thyme, or rosemary and lemon zest.
Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.

  Coat the turkey inside and out with a salt and herb mixture.
  Seal it in a plastic bag and chill for 3 days.
  Remove it from the bag and chill 8 more hours
  Leave at room temperate for 1 hr before cooking
  Roast breast down at 425 deg for 30 min.
  Turn breast side up and reduce heat to 325 deg.

See Genius Dry-Brined Turkey | Holiday Food Guide - Yahoo Shine 
It is based on a 2007 L.A. Times article.

On another note my sister-in-law tried free range turkeys a couple of times and said they were dry and tough.
She sticks with the injected (with oil...) birds.

last updated 29 November 2013