Turkey is a non-negotiable part of any Thanksgiving feast, but it also has a bit of a nerve-wracking reputation for ending up dry and flavorless. The best solution—or rather, solutions—we’ve found to prevent dull and dusty birds is to brine them. Brining techniques mostly takes time, and not a lot of fuss, and we think the results are well worth the little extra effort they entail. Learn more about the benefits of the two key brining methods—wet and dry—to determine which will be the right choice for you Thanksgiving centerpiece.

Your Brining Primer

If seeing is believing, we think you’ll be brining this year’s turkey after you preview the process in the video below.

2.  Add turkey. Brine should cover the bird. Cover; refrigerate 8 to 12 hours.

3.  Remove turkey from brine; thoroughly rinse under cool water, gently rubbing inside and outside to release salt.

4.  Pat dry inside and out with paper towels.

3.  Transfer to baking sheet, loosely cover with aluminum foil, refrigerate for 12 to 24 hours—the longer you brine, the more flavorful your meat will be.

4.  Remove aluminum foil for last 2 hours but keep in fridge.

5.  Place in pre-heated oven and roast according your recipe’s directions.

When you’re ready to cook your perfectly brined bird, be sure to learn How to Cook a Turkey so it’s no less than a flavorful, crowd-pleasing success!