Place turkey in a large baking dish or roasting pan.

In a medium bowl, combine salt, dill, sugar, lemon zest, garlic and pepper. Rub all over turkey and under the skin where possible, using a large spoon to loosen the skin if necessary.

Place uncovered in the refrigerator for at least 12 hours and up to 3 days. It will dry out but that is normal.

Remove turkey from the fridge 1 hour before roasting.

Place turkey on a large-rimmed baking sheet on a roasting rack.

Brush melted butter over turkey and pour water into the bottom of the baking dish.

Heat oven to 425°F.

Roast turkey at 425°F for 20 minutes, until just starting to brown.

Reduce oven heat to 350°F and continue roasting until the turkey reaches an internal temperature of 165°F in the breast, about 1 hour more.

Remove turkey from the oven and let rest for 20 minutes before slicing.