For a Turkey or Chicken up to 15 pounds.

2 Tbsp Black Peppercorn
1 Tbsp Pink Peppercorn
2 tsp Coriander Seed (can substitute 1 tsp coriander powder)
1 tsp Fennel Seed
1 tsp Thyme
1 tsp Cut rosemary
2-3 Bay Leaves
1 cinnamon stick (can substitute 1/2 tsp cinnamon powder)
1 1/2 cups kosher salt

For a dry brine:

1. Combine all ingredients in a small mixing bowl until evenly distributed.
2. Using a spice grinder or mortar and pestle, roughly grind the spices and herbs together.
3. Use paper towels to pat the turkey or chicken skin dry.
4. Rub the dry brine all over the bird, even under the skin and in the cavity!
5. Place uncovered in the fridge and dry for at least 12 hours or up to 24 hours before roasting.

For a wet brine:

1. Fill a large stock pot with 1 gallon of water. 
2. Add all ingredients to the stock pot and stir to combine. Optional: add orange or lemon peels to the brine!
3. Bring to a boil, stirring occasionally.
4. Once boiling, remove from the heat & cool completely! It will take several hours for the liquid to cool but DO NOT SKIP THIS STEP, you don't want the liquid to start to cook the turkey.
5. Carefully place the thawed turkey or chicken into the cooled liquid. 
6. Let the turkey brine for 12-24 hours in the refrigerator.
7. Remove the turkey from the brine and pat dry with paper towels before roasting!