Mix the dry brine together: Mix the salt, pepper, and herbs together in a small bowl.
Remove the turkey from the packaging and remove any unnecessary parts.
Pat the turkey dry: Pat the outside of the turkey dry with paper towels.
Loosen the skin: Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Loosen the skin over the meaty part of the legs.
Season the cavity: Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey.
Season the meat: Rub another 2 teaspoons of the salt mixture into the meat of the legs (under the skin). Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).
Season the skin: Sprinkle the remaining salt mixture over all the skin of both the breasts and legs.
Tuck the wings back: Bend the wings back and tuck under the breast.
Refrigerate: Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate UNCOVERED for at least 1 day but ideally 3 days. You do not need to pat it dry before cooking.
Now it's time for the Herbed Ghee Turkey Rub. Simply mix all ingredients together. Rub on top and under the skin of the breasts and legs.
Cook per instructions for your turkey.