1 whole chicken, turkey, or turkey breast
Kosher salt
Olive oil
Dried thyme, rosemary and sage -or herbs of your choice
Place poultry in large bowl and cover with water. Add about ½ cup kosher salt per gallon of water (you can just estimate). Cover and refrigerate 12-24 hours, depending on the size of the bird, you may have to turn it over after 12 hours and let the other side soak in the brine the other 12 hours.
Rinse off the brine; pat dry, place on roasting pan. Lightly brush olive oil all over bird and sprinkle it with herbs. Bake it breast side down at 350 for 30 minutes. Turn it over and bake 30 more minutes or until internal temp reaches 165, or leg joint juices run clear when cracked back. While baking, cover loosely with foil if it begins to brown too much or splatter juices all over the oven. Let stand 10 minutes before slicing.
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