Pat the turkey completely dry inside and out with paper towels — the drier the surface, the better the results. Remove any remaining feather quills with tweezers or kitchen pliers.

In a small bowl, combine the kosher salt, baking powder, black pepper, garlic powder, onion powder, and smoked paprika (if using). Mix well.

Separate the skin from the breast meat and thighs by carefully sliding your hand underneath, working gently to avoid tearing the skin. Rub about one-third of the salt mixture directly onto the meat under the skin.

Rub the remaining salt mixture all over the outside of the turkey — the breast, legs, thighs, wings, and inside the cavity. Be generous and thorough.

Place the turkey breast-side up on a wire rack set inside a rimmed baking sheet or roasting pan. Leave it completely uncovered — this is essential for skin-drying.

Refrigerate uncovered for a minimum of 12 hours and up to 72 hours. The longer it rests, the crispier the skin and the deeper the seasoning.

Remove the turkey from the refrigerator 60–90 minutes before roasting to take the chill off. A cold bird straight from the fridge roasts unevenly.

Preheat your oven to 425°F (220°C) with a rack in the lowest position.

In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, sage, and lemon zest until well combined.

Slide the herb butter under the loosened skin, spreading it as evenly as possible over the breast and upper thigh meat. Rub any remaining butter over the outside of the skin.

Stuff the cavity loosely with the halved lemon, halved garlic head, rosemary sprigs, and thyme sprigs. Do not pack tightly — you want airflow.

Tuck the wing tips back and under the body of the bird. Tie the legs together loosely with kitchen twine if desired.

Transfer the turkey to a roasting rack set inside a large roasting pan. Pour the broth into the bottom of the pan (not over the turkey). Brush the skin all over with olive oil or melted butter.

Roast at 425°F for 30 minutes to develop color and begin crisping the skin.

Reduce oven temperature to 325°F (165°C) and continue roasting, basting with pan drippings every 45 minutes. A 12–13 lb turkey will need roughly 2.5–3 more hours at 325°F; a 15 lb bird needs closer to 3–3.5 hours.

If the skin is browning too quickly, tent the breast loosely with foil. Remove the foil for the final 30 minutes to re-crisp.

The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F and the breast reads 160°F. The temperature will continue to rise during resting.

Transfer the turkey to a carving board and tent loosely with foil. Rest for 45 minutes to 1 hour — do not skip this step. The resting time is when the juices redistribute through the meat.

While the turkey rests, pour the pan drippings through a fine-mesh strainer into a fat separator. Use the defatted drippings as the base for your gravy.

Carve the turkey and serve immediately. Offer the crispy skin to your most appreciative guest — they've earned it.