Thanksgiving Turkey

1: Prepare the dry brine by mixing coriander, black pepper, kosher salt, and dark brown sugar in a bowl.

2: Season the turkey with the dry brine and let it sit in the refrigerator on a wire rack for a minimum of 8 hours.

3: For the butter compound, mix butter, lemon zest, grated garlic, salt, onion powder, and smoked paprika in a bowl until fully combined.

4: After 8 hours, gently lift the skin from the meat and add the butter underneath the skin of the turkey breast and thighs.

5: Drizzle skin with oil and brush the turkey to completely cover.

6: Preheat the oven to 325°F.

7: Place the turkey in the preheated oven and insert a probe into the breast.

8: To make the glaze, bring butter, maple syrup, soy sauce, rice vinegar, Worcestershire sauce, thyme, rosemary, and orange zest to a medium boil in a saucepan, stirring until it coats the back of a spoon.

9: Once the turkey reaches 130°F, glaze it every 15 minutes, about 3 times.

10: Remove turkey when breast reaches 165°F and let it rest for 30 minutes before serving.