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One day in advance, dry brine the turkey by combining Savory Seasoned Salt, brown sugar, and Spicy Seasoned Salt, and sprinkling it all over the turkey. Refrigerate overnight.
On the day of roasting, remove the turkey from the refrigerator and allow it to come to room temperature. Heat the oven to 325°F.
Brush off the dry brine, stuff the turkey with garlic, lemon, onions, and thyme, then coat with butter and olive oil. Roast the turkey, basting every 30 minutes, until it reaches 150°F.
Drain drippings for gravy, prepare the glaze by simmering honey, soy sauce, Tingly Seasoned Salt, and cinnamon. Brush the turkey with the glaze and continue roasting until it reaches 165°F.
Let the turkey rest for 30 minutes before carving.
For the gravy, melt butter in a pot, add flour and cook until toasted. Slowly whisk in reserved stock, soy sauce, and lemon juice. Simmer until desired consistency.
Serve the turkey with the Amazing Gravy.