This brine will infuse a delicious flavor in your turkey. It's really easy to make and is well worth it. Don't forget that your turkey roast is as good as your brine!

This brine will make your turkey extra moist. We tried the brining method a few years ago and haven’t looked back.The brine recipe is enough for a 16-24 pound turkey. I will be brining 16 pounds of turkey breast. The recipe is courtesy of Kikkoman soy sauce. The difficult part of this recipe is finding refrigerator space. I will add picture when I get the turkey in the brine.

I started using this brine this last thanksgiving before smoking the turkey with pecan wood. Everyone who has tasted agrees it is the best turkey they have ever had.

Ok, so we bought a turkey for Thanksgiving that wasn't brined, and decided it was necessary. We read a few recipes on ye olde interwebs and came up with this one. Recording it here in case we want to do it again. :-P

This is the secret to moist, flavorful turkey. Have wowed the in-laws for years by using this method.

This brine was enough for a 21 and 13 lb turkey to fit in big steamer pot

This is a modification of Alton Brown's "Good Eats Roast Turkey" recipe.

Take those turkey bones to the next level and make some excellent stock to use as the base in other dishes or make bone broth as a heath beverage.

I make this stock every year before Thanksgiving. It is the foundation for my turkey gravy, stuffing and turkey soup the next day. Any leftover makes for unbeatable pot pies. It is worth every minute it takes for the flavor boost to gravy, stuffing and soup!

I'm a busy mom that had to work late Thanksgiving Eve and I didn't have time to brine.Although I slathered my turkey in this, this should be more than enough for 1 whole turkey or maybe even 2 depending on how much you prefer to use.But I'm thinking I'll try it when I grill also! :-)

*NOTE: YOU'LL NEED 3 TO 4 DAYS IN ADVANCE OF COOKING FOR THE DRY BRINING PROCESS.This recipe is adapted from Russ Parson's "Judy Bird" recipe, named for Judy Rogers of Zuni Cafe in San Francisco, who originally developed this technique for chicken.Dry brining is a space, time, and resource conserving technique for preparing and cooking your bird that yields incredible results - a moist, flavorful, yet natural tasting bird.Once you've tried it, you may never go back to whatever else it was you used to do with your turkey.Also a great method for chicken. Just adjust seasoning and cook time down appropriately for weight.