For the turkey:

Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over the outside and inside of the turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.

When ready to roast:

Place an oven rack in the middle of oven; preheat to 450 degrees F.

Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely have released some liquid onto pan). Line baking sheet with a layer of heavy-duty foil and set rack back inside. Brush off any excess salt from the turkey. Place turkey, breast side up, on rack and tuck wings underneath.

Using your fingers, loosen skin on the breast. Work four tablespoons butter under the skin, spreading evenly over both breasts. Smear outside of turkey with another 1 1/2 to 2 tablespoons butter. (see note at bottom of recipe) Tie legs together with kitchen twine. Place turkey in oven and pour 1 cup water into baking sheet.

Roast turkey for about 30 minutes, rotating pan halfway through, until skin is mostly golden brown all over.

Reduce oven temperature to 325 degrees F. and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet. Continue to cook about 15 minutes per pound including the initial 30 minutes until turkey registers done. (15 minutes per pound is about 3 hours for a 12 pound bird, 3 1/2 for a 14 pounder. Check a little early; the initial higher heat will shave a little off the standard cooking time.)

Turkey is done when a thermometer inserted at the innermost part of the thigh (that’s the key test area) and the innermost portion of the wing, as well as thickest part of the breast, registers 160 degrees F. The temperature will continue to climb while the bird rests.) Skin should be deep golden brown, shiny, and crisp.

Transfer turkey to a cutting board and let rest, lightly tented, if you can wait, at least 30 minutes and up to 1 hour before carving.

For the glaze:

Heat honey and two tablespoons butter, add tarragon and soy and place on top of the stove to keep warm.

Notes:

• After brining for two days, the skin had adhered to the turkey, and I was unable to get any butter underneath. It took about 1 1/2 tablespoons of butter to coat my turkey.
• Cover the turkey breast with foil if it becomes too dark towards the end of cooking time.
• Check temperature early; the initial high head may cause the turkey to be finished before the standard timining.
• When the breast reached a safe cooking temperature (160 degrees F.) I removed the turkey, carved off the breast and tented it, and placed the remainder back in the oven for about 15 minutes, until it reached 160 degrees F. Rest as instructed.