Rinse the turkey with water, inside and out, then pat it dry with paper towels. Remove any remaining feathers with tweezers.
If you choose to brine your turkey first, pat it dry when ready and omit the salt. Otherwise, pat the turkey dry with a paper towel and salt. Inject it with a marinade injector. I've added the recipe below, but you can use store-bought.
Combine all the rub ingredients: garlic and onion powder, dried thyme, rosemary, oregano, sage, brown sugar, paprika, black pepper, and salt. Mix well.
Generously rub the turkey with the spice rub, slipping the seasoning blend under the skin, where possible, and into the turkey's cavities.
Place the turkey in the fridge until ready to roast. You can do this up to 24 hours ahead.
Remove the marinated turkey from the refrigerator about an hour before cooking to come up to room temperature.
Place the oven rack in the lowest part of the oven and preheat it to 400℉ (205℃).
Tie the turkey legs with kitchen twine to help hold its shape. Turn the wings back to hold the neck skin in place and stabilize it when carving.
Roast the turkey for 30 minutes, then reduce the heat to 325°F (160℃). Continue roasting until an instant-read thermometer registers 170°F (80℃) in the thickest part of a thigh. How long depends on the size of the turkey. It usually takes 15-20 per pound.
Notes: If the turkey browns too fast, cover the breast and top of the drumsticks with foil to prevent overcooking.If basting, do it quickly, as you don't want the heat escaping from the oven and drastically lowering the temperature. Let the turkey stand for 15-20 minutes before carving so the juices reabsorb into the meat.