Dry brine:
1/2 cup salt. You can use Kosher salt, but, add 1 1/2 more tblsps.
2 tblsps Black peppercorns.
2 tblsps white peppercorns
2 tblsps garlic powder
1 tblsps light brown sugar
1 tblsps smoked paprika

Grind peppercorns finely. Blend ingredients by hand in a bowl. Sprinkle generously on bird. Allow to stand, in refrigerator for at least 1 but not more than 2 days. Roast.

Best,
Ted