Creating a dry brine turkey is straightforward if you follow these simple steps:

1. Prepare the Turkey: Remove the turkey from its packaging and remove any giblets from the cavity. Pat the turkey dry with paper towels.
2. Make the Brine: In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, sage, and brown sugar if using. Mix well.
3. Apply the Brine: Rub the brine mixture all over the turkey, including under the skin where possible. Be generous with the seasoning.
4. Refrigerate: Place the turkey on a rack in a roasting pan. Cover it loosely with plastic wrap and refrigerate for at least 24 hours, up to 72 hours for optimal flavor.
5. Remove from Fridge: Take the turkey out of the fridge about an hour before cooking to bring it to room temperature.
6. Preheat Oven: Preheat your oven to 325°F (165°C).
7. Roast the Turkey: Brush the turkey with olive oil and place it in the oven. Roast for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh.
8. Baste (Optional): If desired, baste the turkey with pan juices every 30 minutes to enhance flavor and moisture.
9. Rest: Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
10. Carve and Serve: Carve the turkey and serve it with your favorite sides.

These steps will guide you in creating an incredible dry brine turkey that will be the highlight of your meal!