Day 1:
Step 1
Place turkey on a wire rack set inside a rimmed baking sheet

Step 2
Blend together in a bowl salt, brown sugar, lemon zest, 1 Tablespoon rosemary and paprika

Step 3
Sprinkle dry brine all over the turkey, making sure to get it into all the crevices

Step 4
Place turkey, uncovered, in a refrigerator for 24 hours

Day 2:
Step 5
Line a baking sheet with 3 layers of foil

Step 6
Remove turkey from refrigerator and place it and the wire rack, breast side up, on the foil-lined baking sheet

Step 7
Tuck the wings underneath the bird and allow turkey to rest at room temp 2-3 hours

Step 8
Preheat oven to 450 F

Step 9
Loosen the skin under the breasts and spread 4 Tablespoons butter under the skin of both breasts

Step 10
Spread an additional 4 Tablespoons butter on the outside of the turkey

Step 11
Tie legs together and pour 1 cup water into the baking sheet

Step 12
Roast turkey for 30 minutes at 450 F, rotating pan halfway through this step

Step 13
While the turkey is in the oven, prepare the glaze

Step 14
Add vinegar, honey, Worcestershire sauce, garlic, orange zest and 4 Tablespoons butter to a pan over medium heat

Step 15
Bring to a simmer and heat until bubbling and slightly thickened, about 5 minutes

Step 16
Reduce heat under pan to low just to keep glaze warm

Step 17
After the turkey has roasted for 30 minutes at 450 F, reduce oven temp to 300 F

Step 18
Glaze turkey every 30 minutes and add water to the pan as needed

Step 19
Roast turkey a total of 45-85 minutes at 300 F, or until the internal temperature of breast near the neck registers 150 F

Step 20
Remove turkey from the oven and rest at room temperature 30-60 minutes.  The internal temperature of the turkey will continue to climb during this time

Step 21
Transfer turkey to a cutting board and carve just before serving

Note: This is a slightly modified version of the original recipe found here.