Dry brine the turkey

• Pat the turkey dry and rub kosher salt generously over every crevice, including the cavity and under the wings.
• Place the turkey on a rack set in a sheet tray and refrigerate overnight.

Make the herb compound butter

• Pulse the sage, thyme, rosemary and garlic in a food processor until chopped.
• Add the softened butter, honey, hot pepper paste, black pepper, chili powder, paprika and onion powder.
• Add the lemon zest and orange zest, then blend into a smooth, spreadable butter.

Butter the turkey

• Let the turkey come to room temperature.
• Gently slide your hand between the meat and the skin to loosen it.
• Push the compound butter under the skin and smother the entire bird.

Roast the turkey

• Preheat the oven to 160 °C (or set a smoker to 120 °C).
• Roast about 15 to 20 minutes per pound, until the breast reaches 71 °C internally.
• Rest before carving and serving.