I didn't have kosher salt, so I used ordinary salt, which didn't work so well and left the turkey a bit salty. So my advice to anyone making this is to use kosher/rock/Maldon salt, not fine granulated salt, and rinse it under running water really, really well then pat dry before cooking. If it had not been a bit salty, I would give it 5 stars.
I used the rosemary/olive oil mixture as recommended by Kristin, which was delicious. I put the turkey in a roasting bag and used two big meat forks to turn it breast side up about 2/3rds the way through. It didn't fall apart and was beautifully golden brown. A lot of liquid came out during cooking which I kept removing after basting and it made a lovely gravy, together with the drained stock I made by cooking the giblets & neck with a bouquet garni, celery, onions and peppercorns. The turkey was incredibly moist and I will definitely make it again, but I will use kosher/Maldon salt, and RINSE IT VERY, VERY WELL.
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I didn't have kosher salt, so I used ordinary salt, which didn't work so well and left the...