Brining a Turkey

If you want a really moist and favourable baked turkey, especially the breast meat which is hard to cook without drying it out, then the way to go is to brine your turkey. To make the brine solution, add 250 ml (1 cup) of salt and 125 ml (1/2 cup) sugar to a pot of water and bring to a boil. If you desire, you can add your favourite herbs to the pots and allow the hot water to draw the oils from the herbs. Once the salt and sugar has dissolved, add ice cold water to the mixture, and pour into a container large enough to hold your turkey and the required liquid. You want the turkey completely submerged in the brine solution; if need be, add more ice cold water to completely submerge the turkey. Place the turkey with the breast side down in the brine solution and placed back in the refrigerator, or in a cold garage or shed if you live in a cold climate. Allow the turkey to sit overnight in the brine solution. Brining a turkey will not make it salty, but it will make it a moist and tender turkey that will have you receiving plenty of complements.