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In a small bowl, combine 2 tablespoons dried sage, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper (optional).
Whisk all ingredients together until evenly blended and the mixture looks uniform.
Pat your turkey dry with paper towels. Rub 2–3 tablespoons of the seasoning blend all over the outside of the turkey, making sure to get into the nooks and crannies and under the skin where possible.
For maximum flavor, place the seasoned turkey in the fridge overnight (optional), or let rest at least 1 hour before roasting.
When ready to cook, preheat your oven to 325°F (163°C).
Roast the turkey until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C), about 15–20 minutes per pound.
Store any leftover seasoning in an airtight container in a cool, dark place for up to 6 months.