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Remove the neck and giblets from the turkey's cavity and pat the bird dry with paper towels.
Massage the dry rub (kosher salt and brown sugar) all over the bird, inside and out, at least 12 hours before roasting.
Rub a whole stick of unsalted butter on the turkey's surface and under the skin.
Preheat the oven to 450°F and roast the turkey for 30 minutes.
Lower the heat to 300°F and continue roasting for 65-85 minutes.
Glaze the turkey every 30 minutes with a mixture of vinegar, honey, Worcestershire sauce, fresh rosemary, garlic, and orange zest.
Check the internal temperature of the turkey, aiming for 150°F in the breast.
Let the turkey rest for at least 30 minutes before carving.