Pat the turkey dry with paper towels
Remove giblets and neck from the cavity
Season generously with kosher salt (including under the skin where possible)
Season the skin with black pepper
Rub the turkey with olive oil or melted butter (optional but helps seasoning adhere)
Mix and apply a seasoning blend (choose one):
Garlic powder, onion powder, paprika, thyme, rosemary, and sage
Creole/Cajun seasoning (lightly if it’s very salty)
Lemon zest, garlic, black pepper, thyme, and parsley
Season the cavity with salt and pepper
Stuff the cavity with aromatics (optional): onion, garlic cloves, lemon, fresh herbs
Add fresh herbs under the skin when possible (optional)
Truss the turkey (optional) to help it cook evenly
Refrigerate uncovered 12–24 hours (optional for best browning and flavor)
If not dry-brining, season and roast immediately
For wet or butter seasoning (optional): mix softened butter with herbs, garlic, lemon, and salt; spread under the skin and on top
Baste only if your recipe calls for it; avoid adding more salt late in cooking if already heavily salted