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murphnduff
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Add all the ingredients, except for the turkey, to a small bowl and whisk to combine.
Gently lift the turkey skin with your hand and use a boning knife to pierce the meat on both sides of the bird.
Use your hands to spread the dry rub mixture all over the turkey. You want to rub it on the skin itself, as well as gently slide your fingers beneath the skin to spread the mixture evenly across the meat, too.
Let the turkey brine in the refrigerator no less than 24 hours, and up to 3 days.
I cover it with plastic wrap the first day to day and a half, then uncover it the remainder of the time - uncovering helps the skin be extra crispy, because it starts to dry as it brines.
Remove the turkey no less than two hours before you intend to cook it, and place it in a large rimmed baking sheet with a rack.
Then, preheat the oven to 375F for at least an hour.
Add the white wine to your baking sheet before you pop it in the oven to prevent drippings from burning.
Bake until an instant read thermometer registers 165F on both the thickest part of the leg and on the breast.
Let it rest well before carving.