It’s almost that special time of year, when everybody drops what he or she is doing to feast on roasted fowl. Hurrah for Thanksgiving!

If you’re going to be cooking a turkey for your loved ones, you should do something different this year. I’ve got one word for you: brine. That’s right, if you want a yummy turkey, you need to brine that bird.

Turkey brine – which is basically salt, water, sugar, and herbs – infuses meat with flavors and helps to keep it moist. If you don’t brine your turkey, it will be dry and tasteless. That’s a fact. A turkey should be brined for at least 12 hours before you cook it. The brining process is actually quite simple: you just pop your bird into the brine and keep it in the refrigerator. It’s a lot like marinating.

Here’s an easy turkey brine recipe for you. (You should make your brine recipe at least a day before Thanksgiving, by the way.)

- One gallon of chicken or vegetable broth (homemade is best, but it’s a pain to make).
- One cup of organic salt (using iodized salt isn’t necessary).
- Four tablespoons of spices: (I like rosemary, thyme, and a little pepper and cinnamon).
- One cup of sugar.
- One gallon of water.

Pour all the ingredients into your biggest stockpot and bring it to a boil. Turn off the heat, and wash and clean your turkey thoroughly. Put that bird into your newly made brine recipe and make sure he’s completely covered. Place your brined turkey into the refrigerator overnight.

When you’re ready to cook the turkey, take him out of the brine and blot him with a paper towel to remove any excess liquid. Cook him as normal, with a tray to catch his drippings for gravy.

That’s it! It’s easier to brine a turkey than you might think – but your guests will think you’re a culinary genius.

(The video to the left shows another turkey brine recipe – with buttermilk!)


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