Easy Dry Brined Turkey

For The Dry Brined:

• (1) to 14 Pounds turkey thawed. Giblets and neck removed; bird rinsed, patted dry, and at room temperature, fresh or frozen, whole
• 3 tablespoons kosher salt
• 1 tablespoon black pepper ground
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• ¼ cup light brown sugar or brown sugar
• 1 tablespoon sage dried
• 1 tablespoon thyme dried
• 1 tablespoon rosemary dried
• 1 tablespoon paprika regular or smoked
• 1 large thyme fresh, bunch
• lemon zest reserve the lemons for later use; quartered, grated, from 2 lemons
• orange zest grated, from 1 orange

For the Brushing:

• 6 tablespoons butter melted, unsalted
• 1 teaspoon thyme fresh leaves, chopped or dried
• 1 lemon zested and juiced, fresh

For the Vegetables:

• 1 large sweet onion peeled and quartered, large or yellow onion
• 2 large carrot peeled and cut into 2-inch chunks
• 2 large celery cut into 2-inch pieces, stalks
• 1 garlic halved crosswise, head
• 1 lemon , quartered

For the Gravy:

• 1 tick butter unsalted
• 1 medium sweet onion finely chopped, or yellow onion
• ¼ cup all-purpose flour
• 2 cups water
• ½ cup turkey dripping hot, defatted
• 2 tablespoons white wine or cognac or brandy
• 1 tablespoon heavy cream , optional
• 1 tablespoon fresh herbs such as thyme, sage, or rosemary, chopped
• ½ teaspoon black pepper or to taste, ground
• ¼ teaspoon Knorr chicken bouillon adjust to taste, or kosher salt