I want to also. But every time I think about it it seems more difficult than you would think.

Imo, brining is a huge mess with very little return! Look up dry brining...basically involves a dry rub on the turkey a few days ahead of time, covered in the fridge, then cover removed the night before to let it dry in the fridge before cooking. Lots of good methods/recipes/dry rub ideas online. Way easier and always a great turkey! I also stuff my turkey with halved onions, halved garlic cloves, whole carrots (no need to peel) and some fresh herbs (thyme, etc). Discard it all after the turkey's done.

Hum. The brining I have seen is soaking in some sort of salt/water mixture. But yes seems to be a pain

@Lace: Right...that's wet brining. I did it once (it was water, salt, sugar, I think) and it was a giant mess. Dry brining is the way to go for me!

Oh. Sorry. My half reading again. Thanks for the tip. I may try that!

I read Alton Brown of the Food network wet brine is the best. I looked it up & it would cost triple what the turkey cost. We are going to a friend's house for T-day so I'm only making a twelve pound turkey for sandwiches so it wasn't worth it to me.

To me it depends on how you plan on cooking the turkey. If you are frying it, don't waste your time. If roasting in over or on the rotisserie (my choice) then yes it can be worth it. It's really not that hard. Go to Kroger and get the brining bag. Follow the directions. I did this 2 years ago and was informed it was the best most moist turkey ever. This year I am trying a dry brine to see how it does. If you need a wet recipe I can post for you what I use.

@mw3538: I bought a brining packet of herbs that you add sugar, apple cedar vinegar and water to. (Salt is already in the herbs). I'm roasting this year for a change so we'll see how it goes.

DH has been using Alton Brown's recipe for years.

@lana7018Holiday Turkey Brine RecipeIngredients 1 1/4 cup300 mL salt (2 cups Kosher or coarse salt)
1/2 cup/120 mL brown sugar
1 gallon/3.8 L vegetable stock
1 tablespoon/15 mL black peppercorns
1 tablespoon/15 mL allspice berries
2 teaspoons/10 mL candied ginger
1 gallon/3.8 L ice water Prep Time: 10 minutes
Cook Time: 20 minutes Total Time: 30 minutesPreparationPour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine.Place turkey in a large plastic container (at least 4 gallon). Pour brine over top. Refrigerate and brine for 1 hour per pound.Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. For a more detailed explanation, see my article on brining turkey.

@mw3538: Looks awesome. Wouldn't have thought about Candied Ginger.

AND IT IS EXPENSIVE. iF YOU NEED SOME LET ME KNOW.

@mw3538:
Not a fan of turkey so what does this do????

@lana7018:
After you kicked my butt in ADC football this week (luck) I feel like a Turkey. :O).Using a #18 lb. turkey I also picked up a 2 cans of Kroger Private Selections Turkey Brine .one for brining with apple juice in a large turkey oven bag for 24 hours the other for a dry rub while in the oven, Taking a step further. Rubbing the skin with unsalted butter on top the entire skin and the carefully between the skin and meat. The butter will sear the skin shut and retain the juices within the white meat and stay juicy. Maybe make a caper lemon reduction gravy with cranberries? . Won’t have time to use my 3 smokers and gas griil…just have to get ciil and oven roast,Happy Holidays everyone

@lynnsgirl:To me it makes for the most moist turkey you have ever had.