Start with a fully thawed turkey.
Remove innards from cavity (set aside for stuffing if desired) and rinse turkey well. Pat dry with paper towels.
“Deglove” the skin from the turkey, being careful not to remove the skin from the turkey. You just want to separate the skin from the meat. Try not to puncture the skin. The skin will remain attached at the legs’ attachment points.
Mix marinade well with a whisk prior to marinating turkey.
Evenly apply marinade around turkey meat, under the skin with clean hands (always being careful to handle ALL meat with clean hands and not touch anything else prior to washing). Be sure to apply a thick coat of marinade.
Apply a final, thin coat of marinade to the outside of turkey, covering the skin.
Use the remaining marinade to apply a thin coat to the inside cavity. If you don’t have enough left, you may choose to use sea salt with a little olive oil.
Cover turkey and refrigerate overnight.