Blast Furnace-Roasted Turkey

• 1 (12-pound) turkey
• 1 tablespoon salt
• 3 tablespoons chopped fresh parsley
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh sage
• 2 tablespoons minced shallots
• 1 teaspoon freshly ground pepper
• 8 cups rock salt

1. Remove and discard giblets and neck from turkey. Rinse turkey under cold water, and pat dry. Trim excess fat from turkey. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin.
2. Combine 1 tablespoon salt and the next 6 ingredients (1 tablespoon of salt through pepper) in a bowl; stir well. Rub herb mixture on breast and drumsticks beneath the skin. Tie ends of legs together with cord. Lift wing tips up and over back, and tuck under turkey.
3. Spread rock salt in bottom of a shallow roasting pan. Place turkey, breast side up, on rock salt. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 500u0b0 for 1 1/2 hours or until thermometer reaches 165u0b0. Cover turkey loosely with aluminum foil; let stand 15 minutes. Discard skin before serving.

turkey, salt, parsley, fresh chives, thyme, fresh sage, shallots, freshly ground pepper, rock salt

Taken from www.myrecipes.com/recipe/blast-furnace-roasted-turkey (may not work)