Begin by placing your fresh or thawed turkey breast-side down on a cutting board. Use a sharp knife or kitchen shears to carefully remove the legs and wings, then cut along the backbone to flatten the turkey.

In a small bowl, combine kosher salt and brown sugar to create your dry brine. Rub this mixture all over the turkey, making sure to get under the skin for maximum flavor infusion.

Cover the turkey and let it rest in the refrigerator for at least 1 hour, or ideally overnight.

Melt ½ cup of unsalted butter in a saucepan over low heat. Once melted, stir in ¾ cup of pure maple syrup and freshly ground black pepper to taste. Allow to simmer for about 5 minutes until thickened.

Preheat your oven to 375°F (190°C). Place the turkey on a roasting rack set in a baking sheet. Roast for approximately 2 to 2.5 hours, basting with maple glaze every 30 minutes.

Use a meat thermometer to check the internal temperature of the turkey, which should read 165°F (75°C) for safe consumption.

Let the turkey rest for about 20 minutes before carving, allowing the juices to redistribute throughout the meat.