How the heck do they always have that incredibly flavorful moist plump juicy turkey /chicken for the holidays?  Well if you ever check the packages for those incredibly expensive turkeys you buy at the supermarket, many are treated with a salt solution to bulk them up a bit (and while moist it is), it invariably is WAY more expensive than regular run of the mill frozen turkey.

How can you get that same...well even BETTER taste at home with just a little preparation?

BRINE THAT TURKEY, BABY!

Brining forces the poultry to taken in more liquid before cooking and even delivers some extra spice and flavor. The idea is you prepare a brine mixture (a salt and liquid solution) with some extra spices for kick. Varying the liquid used can also change the flavors of your holiday bird.

Avoid doing this with a bird where it says on the package "treated with X% solution"--you've effectively already purchased a "brined" bird and would effectively make a salt lick out of it fit for deer to use in the woods in the dead of winter.

Here's a few recipes for one basic brine.

This makes enough brine for a 14-16 pound turkey.
1 cup kosher salt
1/2 cup light brown sugar
1 gallon stock (Don't use Boullion!!! Use a good turkey chicken or vegetable stock) 

Some ideas for Spice Variations:

1 tablespoon peppercorns

1/2 tablespoon allspice berries

1/2 tablespoon candied ginger or 1/4 tsp ginger powder (I like grated fresh ginger)

OR

6 tablespoons of pickling spice

1/2 cup - 1 cup liquid smoke

OR

2 tablespoons dried orange peel or lemon peel

3 tablespoons Herbes de Provence

Substitute Honey or Maple Syrup for brown sugar (increase for a sweeter bird)

Combine all brine ingredients, except 1 gallon of ice cold water, in a stockpot. Bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like the garage--anywhere under 40 degree F--you don't want a bacteria farm on your hands!!!) covered for 6 hours. Turn turkey over once, half way through brining.

Remove turkey from brine and pat dry.  Roast and baste (some are self-basting) according to package instructions.

There are TONS of different recipes for turkey brine out there--you can keyword search for bazillions of them. You can buy the mixes too, but it's pretty easy to make and it can make a great difference. In fact one idea you might try if you know you're going somewhere over the holidays for dinner where you KNOW the turkey is going to be a little tough? Mix up the dry ingredients, put it all in jar with a ribbon bow and a recipe card on it?  Voila! Cheap holiday gift and better odds everyone will have a smile on their face at dinner.

Happy Holidays!