For my brined turkey, I use kosher salt, lots of crushed garlic cloves, and rosemary bunches. Then I stuff a mixture made of butter, olive oil, chopped garlic, chopped rosemary, and parsley under the skin. The skin also got a rubbing of olive oil and butter and a good sprinkle of salt. One of the best tips ever for roasting a turkey is to start it breast-up and flip it over halfway through (I use potholders and paper towels.)