Preheat oven to 325°. Remove giblets and neck from turkey; reserve for another use. Pat turkey dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Brush turkey with clarified butter; sprinkle evenly with kosher salt. Place roasting rack in large roasting pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 325° for 1 hour and 10 minutes, basting after 1 hour. Increase oven temperature to 450° (do not remove turkey from oven); bake an additional 25 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from oven; let turkey stand for 30 minutes before carving. Discard skin.