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1 (10- to 14-pound) whole turkey, backbone removed, neck, giblets and backbone reserved for the gravy

½ cup kosher salt or 6 tablespoons coarse salt

2 celery ribs, diced

1 large onion, diced

1 large carrot, diced

1½ cups mayonnaise

1 cup loosely packed fresh parsley leaves, stems reserved

½ cup loosely packed fresh sage leaves, stems reserved

2 tablespoons fresh thyme or oregano leaves, stems reserved

2 scallions, roughly chopped

1 lemon, zested

Kosher salt and freshly ground black pepper

2 teaspoons neutral oil

2 celery ribs, roughly chopped

1 large onion, diced

1 large carrot, roughly chopped

Reserved backbone and any neck or giblets from the turkey, roughly chopped

1½ quarts homemade or store-bought low-sodium chicken or turkey stock

Reserved herb stems from the Herb Mayo

2 bay leaves

¼ cup all-purpose flour

4 tablespoons unsalted butter

1 tablespoon soy sauce

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1. Dry-brine the turkey: Pat the turkey dry with paper towels. Carefully loosen the skin from the breast of the turkey. Season each turkey breast with 1 teaspoon salt. Sprinkle the remaining salt evenly over every surface of the turkey. Place the turkey skin-side up on a rimmed sheet pan, and refrigerate, uncovered, for 12 to 24 hours.

2. While the turkey dry-brines, make the herb mayo: In a tall container, combine the mayonnaise with the parsley, sage, thyme or oregano, scallions, lemon zest and 1 tablespoon water. Season generously with salt and pepper. Blend until smooth. Transfer to a sealed container until ready to use.

3. Roast the turkey: Take the turkey out of the refrigerator to let it rest as the oven heats. Adjust oven rack to lower-middle position and heat the oven to 425 degrees for a 10- to 12-pound bird or 400 degrees for a 12- to 14-pound bird. Line a sheet pan with aluminum foil. Scatter the diced celery, onion and carrot over it. Place a cooling rack directly on top of the vegetables, then place the turkey on top, skin-side down.

4. Slather ½ cup of the herb-mayo mixture over the exposed side of the turkey. Flip the turkey skin-side up. Spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Generously slather the rest of the turkey with the herb mayo.

5. Transfer the turkey to the oven and roast until the breast meat registers 150 degrees and the thigh and leg meat register at least 165 degrees, about 80 to 90 minutes, rotating halfway through. Remove from oven, transfer to a cutting board, and let it rest.

6. While the turkey cooks, make the gravy: Heat the oil in a large saucepan over high until lightly smoking. Add the celery, onion, carrot and turkey parts, and cook until lightly browned, about 15 minutes. Add the stock, herb stems and bay leaves. Bring to a simmer and cook gently until reduced by about half.

7. After removing the turkey from the oven, strain the stock mixture through a fine-mesh strainer into a large bowl. Discard the vegetables. Skim off and discard most of the excess fat from the liquid.

8. Heat the flour and butter in a medium saucepan over medium, stirring constantly until golden brown. Ladle the stock mixture into the saucepan, whisking until smooth. Bring the gravy to a simmer until your desired consistency, stir in the soy sauce and season to taste.

9. Carve and serve the turkey with the gravy.

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