Use a mortar and pestal to grind and mix black peppercorns, dry, and fresh herbs.
Stir ground spice mixture with the kosher salt.
Rinse and pat dry the turkey. Be sure that you have removed the giblets.
Slide your hands between the turkey skin and the breast meat to loosen the skin and create as much separation as possible.
Rub the salt mixture evenly over the breast meat, leg meat, and as far as you can reach between the skin and meat. Rub some of the salt mixture inside the neck and body cavities. You can also rub some of the mixture over the outside of the skin.
Place the prepared turkey in a pan or dish and set in the refrigerator to brine for about 24 hours.
Proceed with cooking the turkey using whichever method you prefer. Do not rinse the brine from the turkey before cooking.
Our preferred cooking method is to roast at 325°F until cooked (typically about 3-4 hours for a 15-pound turkey). We like to baste the turkey every 30 minutes with its juices.
Notes
Use kosher salt only, which is much coarser than a sea salt or table salt. We like the Diamond Crystal brand, which is readily available at most grocery stores.