Mix the dry brine

• Combine the coarse salt, black pepper, poultry seasoning and garlic powder in a bowl.
• Use about half a teaspoon of salt per pound of turkey.

Dry-brine the turkey

• Pat the turkey dry to remove excess moisture.
• Set it on a rack, loosen the skin over the breast and season the whole bird, including the back and the cavity.
• Refrigerate uncovered for at least 24 hours.

Preheat the oven and make the herb butter

• Preheat the oven to 450 °C.
• Mash the room-temperature butter with the minced garlic, thyme, rosemary and sage until combined.

Prepare the roasting pan

• Scatter the celery, carrots, onion, garlic heads, fresh herbs, neck and giblets in the roasting pan.

Butter the turkey

• Pat the turkey dry again and let it come to room temperature.
• Spread a generous amount of herb butter between the skin and the breast, massaging it down.
• Rub the remaining butter all over the outside of the turkey.

Stuff the cavity and add broth

• Tuck the wings and transfer the turkey to the roasting rack.
• Fill the cavity with the onion, garlic heads, lime and fresh herbs.
• Pour the chicken broth into the bottom of the pan.

Roast at high heat

• Roast at 450 °C for 25 minutes.

Lower the heat and roast

• Reduce the oven to 325 °C and roast until the thermometer reads 163 °C.
• Baste every 45 minutes until the turkey is done.

Rest and carve

• Let the turkey rest so the internal temperature rises to 165 °C.
• Carve, starting with the breasts.