Start by removing the giblets from the turkey cavity and patting the exterior dry with paper towels.

In a mixing bowl, combine kosher salt and granulated sugar to create your dry brine.

Once the brine is applied, place the turkey in a large roasting pan, uncovered, and transfer it to the refrigerator.

On the day of cooking, carefully drain any liquids that have collected in the roasting pan.

While the turkey is resting, prepare the buttery rub by combining garlic, melted butter, thyme leaves, and crushed red pepper flakes.

Using a piece of kitchen twine, securely tie the turkey legs together.

Preheat your oven to 425°F and place the turkey in to roast for 45 minutes, basting halfway through.

Once your turkey reaches 160°F in the thickest part of the breast, remove it from the oven and let it rest for 15 minutes before slicing.