Why brine? It allows flavor and seasoning to penetrate the inside of the turkey as well as the outside, and will produce a very juicy and evenly cooked bird.
Avoid over salting, it will lead to a stringy and dry bird.
Be sure your container is large enough for the entire turkey.
Do not over brine the turkey.
Start with fresh water.
Use pure Kosher salt, brown sugar, peppercorns, bay leaf, and any other desired flavorings or spices. Bring these items to a boil the day before, let cool to room temperature, and refrigerate.
Use two smaller turkeys rather than one large one, to yield twice as many parts and be more tender.
Before brining the turkey, remove from plastic, rinse it in water, and remove the bag of giblets.
The perfect brining container? An ice chest or cooler. Put the turkey in, add ice on top, pour the brine in. Michael suggests putting the cooler in the garage, and brining for 12 hours overnight.
In the morning, remove from the brine, pat dry, and let the turkey get to room temperature for about an hour.
No roasting rack? No problem. Simply put the turkey on top of whole vegetables such as celery and carrots.