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.

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 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!

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.

Good to use before cooking a turkey conventionally or smoking it.

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

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

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.

A simple recipe to serve a juicy and prefectly cooked turkey

My daughter wanted to try her hand at the big bird this year so grandpa went and got his baby a turkey. Because im not comfy with her using the oven, she got to use an old fashioned table roaster which works quite well might i add. Her bird came out great.

The British Embassy in Japan is hosting a campaign called "Food is GREAT: A Taste of Britain" for people to experience British cooking firsthand. There is more information on Facebook.http://www.facebook.com/oishii.igirisuYou can also use ground pork instead of sausage meat. After seasoning with salt and pepper, let it sit for 30 to 60 minutes before baking. Please spoon the cooked juices over the meat as it's baking. The opening where the turkey was stuffed will burn easily, so please cover with aluminum foil. You can optionally use carrots, onions, or turnips to accompany the turkey. Recipe by British Embassy