Dry Brine Roasted Turkey

Place turkey on roasting pan. Gently loosen the turkey skin. Try not to rip the skin. Rub salt all over, including under the skin. Let brine for at least 20-24 hours.
Before roasting, remove from refrigerator for 1 hour and let turkey sit in room temperature
Preheat oven to 425℉.
Bring compound butter mixture together in a bowl. Using hands, rub the garlic butter compound under the skin as best you can. Smear the leftover butter over the outside of the skin.
While turkey is warming, mix softened butter, garlic, thyme, rosemary, and sage in a small bowl.
Place lemon halves, garlic halves, thyme, rosemary, and sage in the cavity of the turkey. Pour chicken broth into the bottom of the roasting pan. Tie legs together with twine and tuck the wings as best as you can.
Place in oven and roast for 20 minutes.
Bump up the oven temperature down to 350℉. Continue roasting for 1 hour 45 minutes making sure to check to see if there is still chicken broth in the pan as it roasts. Once the time is complete, use a meat thermometer to check for doneness. The internal temperature should be 165℉.
Allow to cool before carving.
Serve and enjoy!