Have you ever ordered roast turkey when dining in a really good restaurant with a great chef? If you have, then you’ve probably wondered how they manage to keep the meat so tender and moist. Is it a secret ingredient, or perhaps some amazing piece of hugely expensive, professional cooking equipment? Actually, it’s neither...it’s all down to BRINING!

Brining is the very simple and inexpensive process of “marinating” the bird in a salt solution infused with aromatic herbs, spices, fruits and vegetables. The salting process encourages very deep, cellular moisture penetration, which basically means less drying out during roasting…..resulting in a moister bird.

[edit] Steps

Begin the day before by dissolving the salt and brown sugar in the boiling water. Allow to cool and then refrigerate overnight.
Add the brine solution, the water and all of the other brining ingredients to the container you are using. Mix well to dissolve the, sugar, honey & maple syrup.
Add the water and all of the other brining ingredients to the container you are using. Mix well.
Untie and remove any string or trussing that is attached to the turkey and then wash inside and out under cold water. Now sink the bird into the liquid adding more water if necessary to completely submerge it. Refrigerate or put into a cool place (see notes above) and leave it for at least 10 hours. Turn the turkey over at least once during this time.
Remove the turkey from the brine and rinse inside and out under cold water. Dry thoroughly using kitchen towel. Allow to come up to room temperature (this helps to ensure proper and safe heat penetration). Remove the turkey from the brine about an hour before you plan to roast in order for it to reach room temperature.
Roast the turkey.

[edit] Tips

Begin the process the day or night before as the turkey needs to soak for at least 10 hours.
You will need a container large enough to hold the turkey with enough brine to cover it.
If you are using a frozen turkey, it must be fully defrosted before the brining process begins. Do not use a self-basting or Kosher turkey as both already have salt added.
One way of telling if you have enough salt in your brine, is that a raw egg will float in it.
The turkey must be COMPLETELY submerged in the brine.
Ideally, the turkey should be kept refrigerated during the brining. If that isn't possible, keep the container (a cooler box is perfect for the job) somewhere cool such as in a basement. Ice packs or reusable gel packs may be used to maintain the temperature (but do not put ice directly into the brine as this will dilute the solution). The turkey and brine solution must be kept below 40° F /4° C.
You can vary the spices and seasonings according to your own preferences and availability. You can even substitute some of the water with cold tea, fruit or vegetable juices, stock, cider, wine or even light beer. The choice is yours! Just have fun….and experiment!