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Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl.
Pat your turkey dry with paper towels.
Sprinkle the salt mixture on all surfaces of the turkey.
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours.
For a traditional brine, clear out a space in the fridge for a container large enough to hold your turkey.
Fill a large cooler or plastic basin with water, add the salt, and stir until dissolved.
Submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours.
After brining, dry the turkey carefully with paper towels and roast.