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Brining consists of soaking the turkey in a solution of salt and water. It has a dramatic effect on the turkey not only making it more flavorful but also more tender. If you just have to know (to impress your friends) the scientific process by which this happens is called osmosis. Because nature wants the same amount of salt and water on both side of the skin, the salt water mixture moves through to provide this balance. The water keeps the turkey tender while cooking and the salt enhances the flavor. But this is not just for turkey. Any meat can benefit from a good brining.

4 cups kosher salt
2 gallons cold water
12 to 14 pound turkey

Dissolve the salt and water in a large container. We use a big cooler - the kind with the water spout on the side near the bottom. This makes draining a snap!

Add the turkey and enough ice to make sure the turkey is completely submerge. If you don't have a cooler, you will have to refrigerate the turkey during the brining process. Allow to brine overnight.

Remove the turkey from the salt water andf rinse both cavities and the skin under cool water for several minutes. Pat dry inside and out with paper towels.

If you are ready you can start the roasting process immediately, or place the turkey in the refrigerator as long as overnight and then roast.