Brining is marinating in a flavorful saltwater solution. When you brine a turkey, the result is a more flavorful, tender and moist bird. With a little advance planning it's easy to do. This amount is for a 12 - 14 pound turkey.

To prepare the brine solution: Put one gallon of water in a large pot.

Add:

1 cup kosher salt

3/4 cup sugar

1 peeled chopped up carrot

1 large onion, chopped

1 stick of celery, chopped

2 bay leaves

1 tablespoon peppercorns

1 tablespoon coriander seeds

1/4 teaspoon red pepper flakes

1/2 teaspoon fennel seeds

a big pinch of fresh or dried thyme

Bring to a boil, stirring to dissolve salt and sugar. Cool.

To brine the turkey: Find a big pot or clean a container that will fit the bird. Line it with a large, sturdy garbage bag. Put the turkey in the bag in the container and add the cooled mixture you made, plus a second gallon of water. Pull the bag close around the turkey and tie closed. Keep refrigerated for about 72 hours, then take the bird out and bring to room temperature.

Cook the way you usually cook a turkey, stuffed or not. After you take your beautiful bird out of the oven, make sure you let it rest for at least 1/2 an hour before carving. Enjoy!