Ended up doing the How to Salt-Roast Turkey method.

I took apart the whole turkey.

Here’s the coarse sea salt mixed with water and egg whites. A really interesting texture.

After putting down a layer of salt mixture, adding a bed of fresh herbs. I forgot the shallots. The breast with skin on went on top of this.

I put the turkey legs in a second salt crust, flavoured with cumin seeds. The crust cracked.

The finished browned crust over the breast.

The herbs are melded into the bottom of the breast.

Pile of turkey at the table. The dark meat from the legs is very tender. From cracking, a little bit dry.

The turkey breast meat was very moist and flavourful.