re: Brine recipes?

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So are you using just straight salt?

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Yes and no

Under the skin I use just kosher salt, I then do a concoction of kosher salt with a little bit of baking powder on the skin. The baking powder ends up crisping the skin up real nice during cooking.

Brine for 24-48 hours in the fridge (preferably uncovered, this also will help result in a crisp skin)

Before cooking I combine a couple sticks of butter with Herbs de Provence and spread butter under and on top of the skin.

I cook it on a rack above the roasting pan to make sure it’ll the skin gets nice and crisp. The extra juices and butter dip into the pan for a great gravy to go with the turkey

I came up with the butter and cooking method drunk a few years ago and it was a hit so I’ve recreated it annually