For herb mixture:

1. Combine all ingredients for the herb mixture in a small mixing bowl and set aside.

For meat filling:

1. Combine all ingredients for the meat mixture in a small bowl and set aside.

For dry brine:

1. Combine in a small bowl and set aside. You will have extra dry-brine mixture that can be stored in a covered container for future use.

To prepare the bird:

1. Line a rimmed baking pan (or broiler pan) with aluminum foil. Place a wire rack (or slotted broiler rack) on top.
2. Lay spatchcocked turkey on a clean surface or cutting board, breast-side up. Starting at the bottom of the turkey breast, place your hand between the skin and flesh and gently separate to create as much of an opening between the meat and skin as possible, being careful not to tear the skin. Repeat with the thighs.
3. Next, using your hands, rub the herb mixture evenly between the skin and the breast and thigh meat, evenly coating as much of the meat as possible. Then, divide the meat mixture and place between the skin and the breast and thigh meat. Gently press on the outside of the skin to evenly spread the meat mixture under the skin to a consistent thickness.
4. Gently turn the bird over so the breast side is facing down. Using your fingers, generously sprinkle the dry brine mixture over the surface of the underside of the bird so that it is evenly covered but not encrusted. Flip the bird over (breast-side up) and transfer to the cooking rack on the lined baking pan. Generously sprinkle the exposed surfaces so they are thoroughly and evenly dusted with the dry brine. Add fresh cracked black pepper if desired. Place, uncovered, in the refrigerator for 24 hours.
5. Place the turkey into a preheated 400-degree oven. Roast until the thigh meat registers 165 degrees and the skin is brown and crisp**. Remove from oven and let rest for 20 minutes before carving. Carve across the breast and thighs to get slices that include turkey, the herb and meat stuffing, and some of the delicious, crispy skin.