Pat dry the turkey, including the cavity, with paper towels until it is completely dry.
Using your hands, carefully loosen and separate the skin from the meat over the breast and, if possible the legs of the bird, without tearing it. Place the turkey into a roasting pan or rimmed baking sheet.
In a small bowl, whisk together kosher salt, the Redpath® Dark Brown Sugar, finely chopped sage, thyme, and rosemary, and black pepper until thoroughly combined.
Sprinkle and rub about 2 teaspoons of the dry-brine mixture into the cavity of the turkey. Use about 5 teaspoons (3 teaspoons on the breast meat, and 1 teaspoon per leg) of the dry-brine and rub onto the meat under the skin. Sprinkle the remaining dry-brine mixture over the skin of the entire turkey.
Place the turkey back into the roasting pan (or baking sheet) and place into a plastic bag and seal (or cover turkey with plastic wrap). Place the covered turkey onto the bottom shelf of the fridge; 48 hours.
Uncover the turkey and discard any liquids that may have accumulated in the bottom of the pan. Place a wire cooling rack or roasting rack into the pan or rimmed baking sheet. Place the uncovered turkey onto the rack. Place uncovered turkey onto the bottom shelf of the fridge; 12 to 24 hours.
Remove turkey from the fridge and pat dry with paper towels removing any moisture and excess salt; do not rinse. Allow turkey to sit at room temperature; 1 hour.
Position oven rack in bottom third of oven and preheat oven to 425°F (218°C).
Add aromatics to the cavity of the turkey now, if using. See Chef’s Tips.
Fold the neck skin of the turkey under, and secure with a skewer. Tuck wing tips under the bird and tie legs together with kitchen twine.
Place pan into the preheated oven and roast for 20 minutes or until skin begins to brown in areas.
While the turkey is roasting, prepare the glaze.