1/2 cup Diamond Crystal OR 1/4 cup plus 1 1/2 teaspoons Morton kosher salt
1 Tablespoon light brown sugar
1 12-14 lb. turkey, patted dry
12 Tablespoons unsalted butter, room temperature (divided)
1/4 cup sherry vinegar or red wine vinegar
2 Tablespoons honey
4 teaspoons Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 2×1″ strips of orange zest
…
Combine salt and brown sugar. Place the turkey on a wire rack set inside a rimmed baking sheet and pat dry. Sprinkle the salt mixture all over outside of the turkey as well as inside the cavity of the turkey, patting to adhere and nudging some into every crevice. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.
Remove turkey from wire rack and rinse baking sheet and rack if needed. Line baking sheet with 3 layers of foil and set rack back inside. Let turkey sit at room temperature for 2-3 hours.
Place an oven rack in the middle of the oven; preheat to 450 degrees. Using your fingers, loosen turkey skin on breast. Work 4 Tablespoons butter under the skin, spreading evenly over both breasts. Smear outside of turkey with an additional 4 Tablespoons butter.
Tie legs together with kitchen twine and pour 1 cup water into baking sheet.
Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
Meanwhile, cook vinegar, honey, Worcestershire, rosemary, garlic, orange zest, and 4 Tablespoons butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.
Reduce oven temperature to 300 and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by 1/2 cupfuls as needed to maintain some liquid in the baking sheet, until an instant-read thermometer inserted into the thickest par of the breast near the neck registers 155 degrees (don’t worry; the temperature will continue to climb while the bird rests), 65-85 minutes longer. Skin should be deep golden brown, shiny, and crispy. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.