3 Tablespoons Real Salt kosher salt (1 Tablespoon per 5 pounds)
2 Tablespoons Herbs de Provence (or a combo of thyme, sage, rosemary, parsley, lavender, etc.)
1½ Tablespoons coconut sugar (or brown sugar)
1 Teaspoon ground black pepper
½ Teaspoon cinnamon
¼ Teaspoon nutmeg
TURKEY PREP: A frozen turkey takes 3-5 days to thaw in the refrigerator. Remove all the insides. Drain excess juices. Rinse with cool water and pat dry with a paper towel.
BRINE DIRECTIONS: Mix the ingredients together. Sprinkle 2 teaspoons brine in the cavity. Massage the rest of the brine all over the turkey, loosening the skin. Place back in the refrigerator and let sit 1 to 3 days uncovered (or cover loosely with tin foil), flipping the turkey once per day. Remove from refrigerator, draining excess juices and patting the turkey dry with a paper towel.
BAKING DIRECTIONS: At 450 F degrees bake for 30 minutes. Turn heat down to 350 F degrees and bake for approximately 2 hours and 30 minutes (12-15 minutes for every 1 pound). The safest way to know if the turkey is done is to use a thermometer.