There are many ways to cook a turkey, but one of my favourite ways to get a moist bird is to brine.

I prefer fresh turkeys over frozen but alas either will do.

You will want your frozen bird thawed before you brine and find a large tote or use two garbage bags which I find easier.

Mix up your brine:

1/2 cup Kosher Salt 

1/2 cup Brown Sugar

1 quart of cool water (4 cups)

For a large bird you will need to double or triple the recipe, mix brine all together.

Place the bird in the receptacle, if using bags double bag but tie ends opposite each other to prevent leakage and dump brine over bird to submerge the bird. 

Place in fridge overnight or keep cool for 12 hours or so.

Take turkey out rinse extremely well to remove all brine including inside the cavity or the bird will be way too salty. Dry off using paper towels and proceed to cook as normal.

This is an easy way to cook a moist, flavourful turkey. I have yet to be disappointed.