Start by grabbing a generous amount of kosher salt and seasoning your entire turkey. Make sure to hit every crevice — the cavity, under the wings, and along the thighs. Place the turkey on a rack set over a sheet tray and slide it into the fridge overnight. This is called a dry brine.
The next day, build your compound butter. Drop fresh sage, thyme, rosemary, and garlic into a food processor and give them a quick pulse to break them down. Add a few sticks of softened butter, a drizzle of honey for balance, and a scoop of hot pepper paste.
Season with black pepper, chili powder, paprika, and onion powder, then add the zest of an orange and a lemon. Blend everything together until smooth and fragrant.
Pull the turkey from the fridge and let it come closer to room temperature. Gently slide your hand under the skin, carefully separating it from the meat without tearing. Start grabbing that compound butter and work it under the skin, spreading it evenly over the breast and thighs. Massage the rest over the outside of the bird until it’s completely coated in the butter.
Preheat your oven to 350°F (175°C). Roast the turkey for about 15–20 minutes per pound, until the breast reaches an internal temperature of 160°F. Let it rest before carving so the juices redistribute and the butter finishes its job. Alternatively, you can drop the turkey into a smoker at 250°F until fully cooked through.
Slice and serve immediately. Enjoy!

TURKEY

DONER KEBAB SANDWICH