Sal del Mar de Cortez and Turkey…the perfect Holiday Turkey


12 to 14 pound turkey, defrosted, rinsed and dried
½ cup Sal del Mar de Cortez sea salt
4 tbs fresh ground pepper
2 cups turkey or chicken stock

Rub the skin of entire turkey and both cavities with sea salt and pepper, covering completely. Place in the refrigerator uncovered for 2 days.  The turkey will start to look shriveled and dry, but not to worry.  Two hours before roasting remove turkey from refrigerator and allow to come to room temperature. Meanwhile preheat oven to 450 degrees F. Place turkey on a rake in roasting pan containing 2 cups of stock and roast for 13 minutes for every 1 pound or until turkey reaches an internal temperature of  190 degrees F. Let turkey stand for 10 minutes before carving and enjoy the juiciest turkey ever. 

 PS Cook any stuffing separately.