3 tablespoons (45 ml) salt

1 tablespoon (15 ml) baking powder

1 fresh or thawed turkey, about 20 lbs (9 kg)

2 cups (500 ml) chicken broth

In a bowl, combine the salt and baking powder. Set aside.

Place the turkey, breast side up, in a large glass dish. With your fingers, gently loosen the skin from the breast and thighs of the turkey without tearing it. Sprinkle the cavity of the turkey with 15 ml (1 tablespoon) of the salt mixture. Sprinkle the remaining salt mixture over the breast and thighs of the turkey. Cover with plastic wrap and refrigerate for two days.

With the rack in the lowest position, preheat the oven to 220 °C (425 °F).

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