For the last 5 years or so, my wife Amy has been brining our Thanksgiving Day turkeys. I've discussed this several times on the air, and inevitably, I get requests for her recipe, or at least an explanation of why I think this is the absolute best way to prepare the bird.

We got the idea from watching Alton Brown's "Good Eats" on Food Network. He promised it would be an amazing turkey if you followed the steps he laid out for the brining experience, and he was absolutely correct. Tender, juicy (not one bit of dried out meat), and incredibly flavorful every single time we've done it.

So, for those who've asked in person and via email, rather than printing out the instructions on how to do it, here's a great how-to from Williams-Sonoma (which is where Amy purchased the "brine bags" that make the whole process so much easier):

And, for more info on the topic of brining, click here. If you decide to give it a shot, please let me know how it worked out for you.