Homemade Turkey Brine

To dry brine the turkey:

1. Under running cold water, rinse the turkey well inside and out.  Remove any excess fat or pin feathers.  Pat dry using paper towels.
2. In a small bowl, combine the kosher salt and baking powder. Sprinkle the salt mixture over the bird, from about 6 to 8-inches away. Coat well, stopping before a crust forms. (All of the salt mixture may not be needed.) Transfer the turkey to a rimmed baking sheet and refrigerate, uncovered, about 12 to 24 hours.
3. Remove the turkey from the refrigerator and let sit at room temperature 2 hours prior to trussing and roasting. 

To wet brine the turkey:

1. In a pot large enough to hold the turkey and fit in the refrigerator, add cold water to fill pot 1/3 full.
2. Add 3 cups kosher salt, 1/2 cup sugar, 1 chopped yellow onion, 1 bunch fresh thyme, and 1 tablespoon fresh cracked peppercorns.
3. Place the turkey into the pot, breast-side down. Add additional cold water to completely cover the turkey and fill the pot as much as possible
4. Cover with the lid and place in the refrigerator for 24 hours. Remove the turkey from the refrigerator 2 hours prior to roasting. Discard the brine, and under cold water, rinse the turkey inside and out. Pat dry with paper towels.
5. Place back into the stock pot and cover with cold water. Allow to sit at room temperature. Proceed with steps to truss and roast the turkey.