Pat the turkey dry inside and out with paper towels. Combine the salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub the mixture over outside of entire turkey (top, bottom, sides) and inside the cavity.

Set the turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, for 48-72 hours.

Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat the oven to 425°F.

Meanwhile, combine the butter, garlic, and chopped sage in a bowl. Rub the butter mixture all over turkey, including inside the cavity.

Tuck the wing tips back under breasts and tie legs together with twine. Set the turkey back on the rack in the roasting pan with the breast side up.

Pour the water or broth into bottom of roasting pan.

Place the turkey on rack in lower third of oven, and reduce oven temperature to 325°F. Roast until an instant-read thermometer inserted into thickest part of thigh registers 170°F, 2 3/4 to 3 hours.

Check to see that turkey is done. Remove from oven or add time as needed.

Set the turkey on a platter and let stand for 30 minutes before carving. Tuck fresh sage sprigs around turkey for serving, if desired.