If you want the best turkey you've ever served, try brining it this year.
I have brined a turkey two years now and everybody raves about the flavor and texture. It really does make a difference and it's so easy.

For a 15 to 20 pound turkey combine the following:

2 cups kosher salt (not regular table salt)
2 diced onions
1 cup diced celery
1 cup diced carrots

Cook until soft, then cool.

Place your turkey into a tall round cooler, like an Igloo brand, and pour vegetable mixture in. Add 6 quarts of cold water or enough to cover turkey. Since you will be brining the turkey for up to 24 hours, you can add ice to the top to make sure the turkey is kept cold enough.

When you remove the turkey, rinse thoroughly with cold water. Proceed with stuffing or bake without. The turkey will not taste too salty.

To retain even more moisture,place the turkey in a cooking bag. Add a couple tabelspoons of flour to the bottom of the bag. Then cut 2 or 3 slices in the top of the bag so some of the excess steam can escape.

You can bake a 20 to 23 pound brined turkey in a cooking bag in 3 1/2 to 4 hours.
Less time will be needed if you do not stuff the turkey.

Even if you've never cooked a turkey before you cannot fail with this recipe. That is of course unless you forget to turn the oven on.

Learn more about this author, Barbara Claire Schaefer.
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