To make the marinade, whisk all the marinade ingredients together and pour into a large pan, container or bowl big enough to fit your turkey in.

Pat turkey dry with paper towels. Place it breast side down into the marinade and let it marinate at room temperature for 45 minutes. Flip the bird over and then let it marinate, breast side up, for a further 45 minutes. Drain the turkey well and reserve the marinade for basting.

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Place a slotted broiler rack or a wire rack directly on top of the aluminum foil.

Rub the oil all over your turkey and season it with the salt. Place it breast side up on your roasting tray. Cover the turkey loosely with aluminum foil.

Transfer the turkey to the oven and roast. Every 30 minutes, baste with the reserved marinade and rotate your turkey in the oven. For the final 20-30 minutes of cooking, take off the aluminum foil so that the turkey turns a lovely mahogany colour.

Cook until an instant-read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes. Let rest for at least 30 minutes before carving, the internal temperature will rise by another 8-10°C by the time you are ready to carve.