Brining is soaking poultry in a mixture of salt, water, and additional spices before cooking to create a moist, flavorful turkey.
The basic ratio for a brine is 1 cup each of salt and sugar for every gallon of water. You can add additional flavor by adding other ingredients like herbs, spices, brown sugar, or molasses. You may also substitute other liquids like wine, stock or citrus juice for some of the water in your brine.
Combine all of the ingredients in a large pot and heat them just until the sugar and salt dissolve. Cool the brine to room temperature then place your turkey inside a large plastic bag or pot. Pour the brine inside, making sure it covers the bird completely. Refrigerate or place in an ice-filled cooler for at least 24 hours.
Remove the turkey from the brine, rinse well and pat dry before cooking as you normally would.