Turkey bringing is something you heir a lot about now days. I recommend it for flavor and juiciness. One thing you must do is to dry it well after bringing, or you will have soggy skin. to make brine, mix 1 C. salt to 1 gallon of water. You will need more than 1 gallon, but that is the ratio to aim for . Make sure salt is dissolved before adding the seasonings you like, making sure not to add anything that contains additional salt. Brine can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses or brown sugar.
Place the turkey in a container and pour enough brine to completely cover the turkey with an inch or two to spare. Put the entire thing in the refrigerator for at least 10 hours and as much as 24 hours.
When ready to cook turkey, remove from brine and rinse off with cold water until all traces of salt are off the surface. Safely discard the brine and cook turkey as normal.
I prefer to use a camp cooler over the refrigerator. Reduce the water by 25% and add couched ice as needed.
I roast up to a 20 lb. turkey in my 16 " oval Maca oven. It only takes about 2 1/2 hours. (DO NOT STUFF YOUR TURKEY) do your stuffing in a dutch oven.
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