If you like turkey, use large bone-in breasts and remove the bone. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines, it will become rancid and grow mold quickly. This is a self-brining method and works in two stages, dehydration and rehydration.
Medium salt is about the size of salt that comes on a pretzel.
Brer Rabbit comes in pint bottles and has a small top that you can pour a nice 'string' from. Black Pepper, medium grind or coarse - your choice. This brine process goes easier and more quickly if you have a few extra happy hands joining in - the kids, the wife and myself usually make it a project and when it's done everyone gets to pat each other on the back. Salt the bottom of the pan evenly, making sure to get in the corners as well. This may not be as easy as it sounds.