Mix the spices, fresh herbs, citrus zest, and salt together to create the dry brine salt mixture. Set aside.
Take the turkey out of the packaging and remove the giblet and neck from inside the cavity. Remove or discard any plastic or metal cages or pop-up thermometers.
Use clean paper towels to pat dry the outside of the turkey. If you are spatchcocking the turkey, do so now.
Using gloved hands, gently loosen the skin over the turkey breast, removing the thin membrane between the skin and breast, but still keeping the skin intact. Gently loosen the skin around the turkey legs as well.
Start by seasoning the cavity. Take 2 (two) teaspoons of the mixture to season the cavity.
Season under the skin of the turkey. Start by seasoning the legs and thighs (under the skin) using 2 teaspoons of the dry rub mixture. Then, season the breasts of the turkey (under the skin) using 2 (two) tablespoons of the mixture.
Season the skin and wings. Use the remaining mixture to season all the skin, breasts, and wings.
Place the turkey breast side up on a rimmed baking sheet or roasting pan to capture any drippings or juices.
Refrigerate uncovered for at least 1 day, but ideally 3 days. Do not pat the turkey dry or rinse it— it's ready to be roasted, grilled, or deep-fried!