S.B.
Everyone has their own formula for brining. But the basics are soaking it in salt water before cooking. Salt opens the pours of poultry and increases tje capacity for holding in moisture when it's cooked. It also changes the muscle and makes it absorb flavors better. We can't get too creative with ours...it upsets the traditionalists in our family. :) So we soak the turkey in a salt water mixture overnight. We used 1.5 cups of kosher salt to one gallon of water. The turkey needs to be fully submerged. The trickiest part is also keeping it refrigerated. We used to used a large picnic cooler. We'd clean and sanitize the cooler, make the brine, submerge the turkey and then fill ziplock bags with ice to pack around the turkey. We did it this way a few years in a row. It's a little hassle, because my MIL worries and checks the ice often. Last year we bought a 5 gal paint bucket from the hardware store and made the brine in that. (Of course we thoroughly cleaned and sanitized it first). With a little wiggling, our turkey fit in the bucket. We had a college fridge we used just for the turkey, but if we had to we could move the shelves in the fridge to make it work. Like the other poster mentioned, you can add a lot of stuff to your brine for interesting flavors, I imagine a google search will give you lots of ideas.