A question about a recipe: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)

I have a question about step 1 on the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. It says:

"Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle." If using frozen turkey , how would you go about salting inside of turkey . Would you have to thaw turkey first ?Thanks