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Cook's Note: This recipe is not for a Kosher Bird, which is already brined.
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Use only for a frozen or fresh bird.
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Unwrap the turkey and remove the neck and giblets (reserve for gravy).
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Rinse the turkey under cold water and pat dry.
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Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl.
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Rub all over the turkey and inside the cavity.
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Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight.
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Rinse well and pat dry.
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(A dry brine is a good choice if you're short on fridge space.)
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Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined.
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Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs.
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Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.
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Let the turkey stand 30 minutes at room temperature before roasting.
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Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under.
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Tie the drumsticks together with twine.
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Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound.
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Transfer to a cutting board and let rest 30 minutes before carving.
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Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
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Photograph by Yunhee Kim
