Break Down the Turkey:

• Place the turkey, breast side up, on a large cutting board. Pat it dry.
• Pull one wing outward to expose the joint. Use a sharp boning or chef’s knife to cut through the joint and remove the wing. Repeat on the other side.
• Cut through the skin between the legs and the body, then pop the leg joints out of their sockets. Cut to remove both legs and thighs.
• Remove the backbone by cutting along both sides using kitchen shears. Reserve it for stock if desired.
• Flatten the breast by pressing down firmly.

Dry Brine the Turkey:

• Grind the black peppercorns into a coarse powder using a spice mill or mortar and pestle.
• Mix the pepper, kosher salt, garlic powder, and light brown sugar in a small bowl.
• Rub the seasoning mixture all over the turkey parts, including under the skin.
• Place the turkey on a wire rack set inside a rimmed baking sheet. Chill uncovered in the fridge for at least 1 hour, preferably overnight, for optimal flavor and tenderness.

Preheat Oven:

• Preheat to 425°F (220°C).

Prepare the Glaze:

• Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook until fragrant, about 1 minute.
• Add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce. Stir until the butter is melted and the mixture is smooth. Set aside.

Roast the Turkey:

• Brush the turkey parts with some of the glaze. Roast the turkey for 30 minutes, then reduce the oven temperature to 350°F (175°C).
• Continue roasting, basting with glaze every 15 minutes, until a thermometer inserted into the thickest part of the breast reads 150°F (about 1½–2 hours total, depending on the size of the bird). The thighs should read 165°F.

• Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This ensures the juices redistribute, keeping the meat tender.