Welcome to my Thanksgiving blog series, 13 Days of Turkey.  Over the next couple weeks I'll be sharing with you some of my favorite tips for making your holiday turkey all that it can be.  Follow my simple rules and you're guaranteed to deliver your family a delicious bird.

On this Day 1, I begin with the secret to keeping your turkey juicy, and limiting the dreaded turkey dry-out: The Brine.

Brine is simply a salt water bath.  I like to use kosher salt for this process rather than traditional fine table salt.  You may think this step is counterproductive, as sodium is usually a proponent for dehydration, but the result is directly the opposite.  The salt water actually penetrates the tough skin of the turkey, locking in moisture!  To me, this step is crucial to insuring a juicy outcome.

I use about 1 1/2 cups of kosher salt, and I add that to a large bag which I fill with water.  Your turkey shouldn't be swimming in liquid, just enough to achieve marination.

IMPORTANT!!!!  You must make sure your turkey is fully thawed before you place it in a brine.  Otherwise the meat will not soak in the moisture.

Tomorrow I'll share exactly how I season and prepare my turkey on Thanksgiving Day.



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