Allow the bird to brine in the refrigerator for 12 to 24 hours. When you’re getting ready to roast it, remove the turkey from the brine, and pat it dry with paper towels. Allow it to sit ...

What is the secret to a moist turkey? In this recipe, brining the turkey for 24 hours before marinating makes it especially succulent. "The main process going on when you're brining is that salt ...

Put the turkey into a deep stainless-steel saucepan or bucket, or a plastic bucket. Cover with the brine and a lid and chill for 24 hours. Drain and dry well. This is of course optional ...