Keep your turkey moist

Thanksgiving Day is upon us and kitchens across the country will be partaking in the traditional fowl of choice, turkey. Whether you fry, smoke, bake, or any other cookingmedium,thenumber one enemy of any cook is the dry bird.

Proper prepping of the turkey is crucial to a moist juicy delicious meal. No matter how you cook your thanksgiving bird, here is a great brine recipe to use to prep your bird, and this recipe can be used for turkey, chicken and even duck and goose. 3 c. apple juice or apple cider 2 gallons cold water 4 tbsp. fresh rosemary leaves 5 cloves garlic, minced. 1 1/2 c. kosher salt 2 c. brown sugar 3 tbsp. peppercorns 5 whole bay leaves Peel of three large oranges Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off the heat, cover, and allow the brine to cool completely. Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. Before roasting, remove the turkeyfromthebrine,discard the brine, and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes.Thisremovesexcess salt from the outside. Remove the turkey from the water, pat very dry, and cook according to your normal roasting method.