Instructions

1. Remove giblets and neck from turkey; reserve for another use. Pat turkey dry. 
2. Starting from breast, loosen and lift skin from turkey without completely detaching it.
3. In a small bowl, stir together salt, brown sugar, onion powder, paprika, ginger, dry mustard and cayenne pepper.
4. Reserve 2 tablespoons of salt mixture.Spread remaining salt mixture evenly under skin. Carefully replace skin.
5. Drizzle skin with 2 tablespoons of the oil, and rub with reserved 2 tablespoons salt mixture.
6. Tie ends of legs together with kitchen twine; tuck wingtips under. Cover with plastic wrap and refrigerate overnight.
7. Let stand at room temperature 1 hour before cooking. 
8. In a separate bowl, stir together honey, hot red pepper sauce and remaining 1 tablespoon oil until well blended. 
9. Preheat oven to 400 degrees. Place rack in a roasting pan; coat rack with cooking spray.
10. Place turkey on rack and transfer to oven. Add broth to pan.
11. Bake 1 hour and 10 minutes. Rotate pan halfway (on same rack), brush with half of honey mixture. Reduce oven temperature to 350 degrees.
12. Continue baking until a meat thermometer inserted in thickest portion of thigh registers 165 degrees, about 1-1/2 hours more. 
13. Remove turkey from oven, and brush with remaining honey mixture.
14. Let stand at least 40 minutes before carving.