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In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and brown sugar. Stir until evenly mixed.
Pat the turkey completely dry inside and out with paper towels. Rub the dry brine mixture all over the outside of the bird, under the breast skin (gently loosen the skin with your fingers and rub directly onto the meat), and inside the cavity. Place the turkey breast-side up on a wire rack set over a large rimmed baking sheet. Refrigerate uncovered for at least 24 hours and up to 48 hours.
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