TURKEY BRINE

2 gallons water, divided

1/2 pound sugar

1/2 pound salt

Herbs and spices, to taste (such as thyme, bay leaves, black peppercorns, cloves)

1/2 gallon ice

In a large pot, bring 1 gallon water to a boil. Add the sugar, salt and spice, then stir until the salt and sugar dissolve.

Add 1 gallon of cold water and the ice. Transfer the brine to a container large enough to contain it and the turkey. Many grocers sell special brining bags for this purpose.

Add the turkey to the brine, breast side submerged, close the container and refrigerate overnight.

Once brined, remove the turkey from the liquid and drain. Pat the bird dry with paper towels and proceed with roasting as directed by your recipe. Check the internal temperature early, as brined turkeys cook faster than those not brined.

This is brine for one 10-pound turkey

Recipe from Eve Felder, associate dean of culinary arts

at The Culinary Institute of America