Thaw turkey first (it takes one day to thaw five pounds of turkey) so three days should thaw it. Once thawed, rinse it thoroughly, removing giblets. Then pat it dry inside and out.
Mix the kosher salt, rosemary and lemon zest together thoroughly. Then sprinkle the inside of the turkey lightly with the seasoned salt. Place the turkey on its back and salt the breasts concentrating salt where meat is thickest.
Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. Flip the turkey over and do the same on the other side.
Place the turkey in a turkey-size plastic Reynolds oven bag. Squeeze out the air and seal it tightly. Place the turkey breast side up in the refrigerator for three days. Leave it in the bag but turn it daily and massage the salt into the skin.
On the day it's to be cooked, remove it from the bag and let it sit out at room temperature for one hour. Follow directions for Rosemary, lemon, garlic roast turkey with chestnut, sausage stuffiing.
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