Pat the turkey skin and cavity completely dry with paper towels to ensure effective salt adherence.

In a small bowl, combine the kosher salt, black pepper, thyme, sage, and garlic powder to create the dry brine mixture.

Carefully loosen the skin over the breast and thighs, then rub approximately one-third of the salt mixture directly onto the meat underneath.

Apply the remaining salt mixture evenly over the entire exterior surface of the bird.

Place the turkey on a rack in a roasting pan and refrigerate uncovered for 24 to 48 hours to facilitate skin dehydration.

Remove the turkey from the refrigerator 60 minutes prior to roasting to allow it to reach ambient temperature.

Apply softened butter over the entire exterior of the bird to aid in Maillard browning.

Preheat oven to 325 degrees Fahrenheit and roast until the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.

Remove from the oven and allow the turkey to rest for at least 30 minutes before carving to allow for juice redistribution.