1-Thaw the turkey: Thaw completely in the refrigerator, allowing 24 hours per 4 to 5 pounds.

2-Pat dry the turkey: Remove giblets and pat the turkey dry with paper towels inside and out; do not wash.

3-Dry brine the skin: Mix kosher salt and baking powder, then rub evenly over the turkey skin.

4-Chill uncovered: Place on a rack over a baking sheet and refrigerate uncovered for 12 to 24 hours.

5-Make the herb butter: Combine softened butter with chopped sage, rosemary, thyme, minced garlic, and black pepper.

6-Stuff the cavity: Fill the turkey cavity with quartered lemon, quartered onion, and fresh herb sprigs.

7-Apply herb butter: Loosen breast skin and spread herb butter underneath, then rub remaining butter over the outside.

8-Preheat the oven: Set the oven to 400°F and position a rack in the lower third.

9-Roast breast side down: Place turkey breast side down on a roasting rack and roast at 400°F for 1 hour.

10-Flip the turkey: Carefully flip the turkey breast side up using clean towels or silicone gloves.

11-Finish roasting: Reduce oven to 350°F and roast until thigh reaches 170–175°F and breast 160°F, about 2–2.5 hours for a 14- to 16-pound bird.

12-Rest before carving: Remove from oven, tent loosely with foil, and rest for 30 to 60 minutes before carving.