Mix the salt and herbs together then thoroughly rub the turkey, including the inside and under the breast skin if possible. You may need more or less salt depending on the size of your bird.
1/2 cup sea salt, 1 tbsp Herbs de Provence
When you have finished, leave the bird uncovered in the refrigerator until time to cook, 24 to 36 hours.
For the Injection Liquid
Mix the injection ingredients together and simmer for 30 minutes. Remove the neck and discard it. You can refrigerate the broth until you need it. You can also use homemade turkey broth instead of base and water.
2 cups hot water, 1 turkey neck, 2 tsp turkey or chicken base, 2 cups turkey broth, 2 tbsp white wine
For the Turkey
When you are ready to cook the bird, remove the cooking well from an 18-quart Nesco and preheat the roaster to 325.
Use a paper towel to rub off any excess dry brine. Most of it will have been absorbed.
Salt and pepper the cavity and put the vegetables inside the cavity as well. Tuck the wing tips under the bird.
1 onion, 1 bunch celery, 1 tsp salt, 1 tsp pepper
Use butcher's twine to wrap the legs and secure the bird.
Put the turkey on the rack in the cooking well of the Nesco roaster.
Strain the injection liquid if needed. Fill your injection needle with some of the juice and start injecting the bird all over, especially in the breast and thighs.
Using your hands, rub the body of the bird with the butter, then sprinkle on the herbs de Provence and rub that in as well.
1 tbsp butter, 1 tbsp Herbs de Provence
Carefully place the cooking well inside the Nesco roaster and roast the bird until it reaches 160 degrees on an instant-read thermometer, about 2 1/2 hours, depending on the size.
Turn off the roaster and let the bird rest for at least 30 minutes before carving. You can put the carved turkey back in the Nesco at 200 to keep warm.