Pat dry your turkey. Place a roasting rack on a sheet pan and place the turkey on top of the rack.

Rub the dry rub all over the turkey, especially on the breasts. Refrigerate, uncovered, for 24 to 48 hours.

Remove the turkey from the fridge to let stand for 1 hour at room temperature before roasting.

Meanwhile, preheat the oven to 425°F.

Working from the neck end of the turkey, gently loosen skin from breasts and rub butter under skin of the bird. Tie legs together with kitchen twine. *You do not have to do the butter under the skin. I’ve done it both ways and it turns out flavorful and delicious either way. Obviously, butter is always a delicious touch, but if you are having trouble getting it under the skin just move along.

Fill a roasting pan with 2 cups of broth and place the turkey (which should still be on the rack) into the roasting pan. Transfer to the oven and roast until the skin starts to brown in spots, about 20 minutes.

Reduce the oven temperature to 325°F and continue roasting, basting the turkey every 20 to 30 minutes with the broth/juices from the turkey (if there are no juices and the bottom looks dry, pour 1 cup of chicken broth over the breasts/body of the turkey).

When the turkey is starting to look golden brown all over, tent with foil. Continue to roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 160°F. It will continue to cook once you remove it from the oven.

Let it rest for 20 to 30 minutes before carving and reserve pan juices if planning on making my Herby Turkey Gravy.