Mix salt, pepper, and herbs together in a small bowl.

Remove turkey from packaging and remove any added parts, such as plastic or metal cages or pop-up thermometers, and discard. Remove the neck and any giblets that may have been put in the cavity of the turkey. You can use these to make gravy, if you want.

Pat outside of turkey dry with paper towels.

Loosen the skin by separating the skin from the meat with your hands (I think it’s smart to wear gloves while doing this). Make sure to break through the membrane between the skin and breast, while leaving the skin intact. You will do this for the breast area and the meaty part of the legs.

Place 2 teaspoons of dry or 2 tablespoons of fresh herb and salt mixture in the cavity of the turkey, rubbing it in a little to make sure it’s more or less evenly distributed.

Rub most of the remaining herb mixture under the skin of the breast and thighs. The remaining herb mixture can be rubbed on the outside of the skin of the breast and thighs, but I wouldn’t worry too much about this.

Tuck the wings back under the breast.

Place turkey breast-side up on a rimmed baking sheet or roasting pan. Refrigerate, uncovered, for at least 1 day but up to 3 days.