How to Dry Brine a Turkey

Thawed turkey
1 tbsp of salt for every 2 kg of turkey
1 tsp brown sugar
SIDS SALT & PEPPER to taste
Dried herbs such as rosemary, thyme, sage, celery seeds, etc.

WHAT IS DRY-BRINING?
Dry-brining is essentially intensive salting. It's like wet-brining without the water. And it does exactly what wet-brining does, only without the bother of finding a large enough container to submerge the turkey and enough fridge space to let it do its thing. The salt helps to draw out the turkey's juices (osmosis) and then dissolves into those juices creating what is essentially a naturally occurring brine. That brine is then reabsorbed into the meat which gives you a tender inside and a crispy outside. Also, fans of dry-brining swear by the taste of a dry-brined turkey because the flavour is not diluted by water.
HOW LONG SHOULD YOU DRY BRINE A TURKEY?
You'll need to plan ahead because a dry-brined whole turkey will need to sit in the fridge for 12 - 72 hours. The longer it sits, the more effective your brine will be. If you start to notice some slight blue/purple discolouration on the exterior of your turkey as you dry brine, don't worry. That's totally normal and will disappear when you cook the turkey.
Mix the SIDS SALT & PEPPER, sugar, and herbs together in a small bowl.
Remove the turkey from the packaging. Remove the giblets and neck from the cavity and discard or save for turkey gravy. Use a paper towel to pat the outside of the turkey dry.
SPRINKLE THE TURKEY WITH THE DRY BRINE
Place the turkey breast-side up on a roasting pan or rimmed baking tray with a cooling rack inside. Use your fingers to loosen the skin of the breast and legs. (If you're just sprinkling the brine on the skin, then the salt mixture will need more time to move through the skin and penetrate the meat) Sprinkle the turkey inside and out with salt mixture, concentrating most of the salt on the breast area. If you're going to truss the turkey, do it now.
REFRIGERATE
Refrigerate uncovered for 12 - 72 hours. Leaving your bird uncovered in the fridge is an extremely effective way to dry out the skin, which is what yields an outstandingly crispy, golden-brown bird after roasting.
ROAST
No need to rinse the bird, just pat it dry, rub with oil, and proceed with the roast turkey recipe of your choice.