SALT BRINE:

• 1 Tbsp. Arctic Thyme Salt per 2 lbs of fresh whole turkey
• ½ tsp. cracked pepper per 2 lbs of fresh whole turkey

Calculate the quantity of salt and pepper needed, depending on your turkey size.

Mix the salt and pepper together in a small bowl.

Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity.

Pat the outside of the turkey dry with paper towels.

Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Repeat the process and loosen the skin over the meaty part of the legs.

Rub some of the salt mixture into the meat of the legs (under the skin) and into the meat of the breasts (under the skin).  Sprinkle some of the salt mixture into the cavity of the turkey and rub to disperse.  And sprinkle some salt mixture over all of the skin of the turkey, making sure to evenly coat and well distribute over the whole bird.

Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day, but ideally 3 days. You do not need to pat it dry before cooking — it's ready to be roasted or grilled.